Chicken Satay In Pita

• 4 boneless skinless chicken breast halves, cooked and shredded (may substitute 5-6 chicken thighs)
• 1 teaspoon vegetable oil
• 2 teaspoons curry powder
• 1 cup unsweetened coconut milk
• 1/2 cup chunky peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons cider vinegar
• cayenne pepper, to taste
• 1 cucumber, peeled,halved lengthwise,seeded and sliced
• 1 cup torn lettuce leaf (romaine)
• 2 large pita pockets, cut in half to make 4 pockets

1. In a large nonstick skillet, heat the oil over medium heat.
2. Add curry powder, stirring constantly for 30-60 seconds or so, just until the curry is fragrant.
3. Quickly whisk in the coconut milk (so the curry doesn't burn).
4. Add in peanut butter, soy sauce, vinegar, cayenne pepper, and 2 to 4 tablespoons water or enough to creat a sauce; whisk to combine.
5. Simmer for 1-2 minutes, whisking frequently.
6. Add in shredded chicken; stir to combine.
7. Remove skillet from heat.
8. Open pita pockets; add cucumber slices and lettuce leaves.
9. Add in chicken satay and eat immediately.

chicken breast halves, vegetable oil, curry powder, unsweetened coconut milk, chunky peanut butter, soy sauce, cider vinegar, cayenne pepper, cucumber, torn lettuce leaf, pita pockets

Taken from www.food.com/recipe/chicken-satay-in-pita-87990 (may not work)