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Chicken Satay Stir-fry Skillet
I adore One Pan meals! What about you?!
Our peanut butter satay sauce is ABSOLUTELY lick-your-plate kinda good!
Serve with a side of brown rice or quinoa and you’re set
This recipe works great with chicken thighs as well if that’s what you’ve got on hand.
➡️ I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicer.
Place boneless chicken between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts it thighs because there is no need to overcook your meat to get those middle thick parts cooked through.
- 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
- fresh 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