Prep 10 mins
Cook 20 mins
I came up with this after reading a dozen different chicken satay recipes and finding that I didn't have all the ingredients to make any of them. Not authentic thai, but thai-ish. It's not spicy at all to keep it toddler friendly. To make it more friendly to my gestational diabetes, I substitute an equal amount of splenda for the sugar, but left the honey in. I have frozen this dish successfully, defrost in fridge and heat in microwave. Serve over rice.
- 2 lbs boneless chicken breasts
- 1 -2 tablespoon oil
- 1 large onion
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 cup apple juice
- 1 cup peanut butter
- 1 tablespoon honey
- 1⁄4 cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 -3 green onions, chopped (optional)
- Dice chicken into bite sized pieces.
- Saute chicken in oil over medium high heat (do not brown).
- Dice onion and add to chicken.
- When onion is soft and chicken is mostly done, turn heat down to medium and add apple juice. Let cook for 1-2 minutes.
- Turn down heat to low and stir in peanut butter. Stir until combined.
- Stir in remaining ingredients.
- Simmer 5 minutes and serve.