Chicken Satay Salad

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 02/03/2020, viewed by 1093 , 0 Comments
yield4 portionstotal time15m

Tender chicken thigh in a sweet peanut sauce. A simple weeknight meal that's high in protein and flavor.

Translations available inen-USin-ID

What you will need

1 head Iceberg Lettuce

2 cloves Garlic

1 lb Boneless Skinless chicken Thighs

1 Tbsp Brown Sugar

1 Tbsp Soy Sauce

3 Tbsp Chunky Peanut Butter

(Nutritional facts 191 calories, 12.49 g fat, 10.58 g carbohydrates, 10 g protein, 39 mg cholesterol, 480 mg sodium)

How to cook

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Remove the core and any blemished outer leaves from the iceberg lettuce.

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Peel garlic cloves and chop or grate to a fine paste.

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Cut the chicken thighs into bite-sized chunks.

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Heat some olive oil in a heavy skillet over medium-high heat.

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detect that wonderful smell.

Stir in the crushed garlic. Toast for about 30 seconds, just until you can detect that wonderful smell.

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 pink.

Add the diced chicken. Cook, stirring often, until the chicken is no longer pink.

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Add the brown sugar.

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Stir in the soy sauce.

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es, just until the chicken chunks are cooked through. If the pan gets too dry, you can add a little water, maybe 1/4 cup or so at a time.

Add the peanut butter. Reduce heat to medium-low. Cook for about 7-10 minutes, just until the chicken chunks are cooked through. If the pan gets too dry, you can add a little water, maybe 1/4 cup or so at a time.

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Serve over iceberg lettuce.

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