Chicken Satay Stir-fry Skillet
Ingredients
- Ingredients:
- 2 Tbsps olive oil avocado oil, divided
- 4 small boneless skinless chicken breasts, or 6 small thighs
- sea salt and freshly ground black pepper, to taste
- 2 large carrots, cut into matchsticks
- 1 Tbsp minced fresh ginger
- 3 fresh garlic cloves, minced
- 3 bell peppers, various colors, thinly sliced
- 1 large sweet onion, sliced
- 1/4 cup chopped peanuts
- freshly chopped cilantro, for garnish
- ftesh lime wedges as garnish
For the satay sauce:
- 1/3 cup all-natural peanut butter
- 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- juice of 1 fresh lime
- 3-4 Tbsps chicken bone broth or water, to thin your sauce as needed
Instructions
- Heat one tablespoon of oil in a large skillet over medium heat.
- Season chicken with sea salt and pepper on both sides and and cook for 4-5 minutes per side, or until no longer pink in the middle.
- Transfer chicken to a plate and cover.
- Add remaining oil into your heated skillet and sauté carrots for 2-3 minutes, then add in fresh ginger and garlic.
- Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes.
- Meanwhile, in a small bowl, whisk together all of your satay sauce ingredients really well. Add broth/water last, and only enough to create a thick, pourable sauce.
- Return your cooked chicken to the skillet and drizzle with satay sauce.
- Simmer for a couple of minutes more, until everything is heated through and well-coated.
- Sprinkle with roasted peanuts and freshly chopped cilantro.
- Serve with brown rice and lime wedges.
- Enjoy!
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