Chicken Satay Salad
4 portions
15mTender chicken thigh in a sweet peanut sauce. A simple weeknight meal that's high in protein and flavor.
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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Stir in the crushed garlic. Toast for about 30 seconds, just until you can detect that wonderful smell.
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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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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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How to Crush Garlic
Basic cooking techniques. Using the side of your knife.