Chicken Satay

• 1 tbsp peanut oil
• 9 oz skinless chicken breasts or thighs, thickly sliced
• 1/2 None Spanish onion, finely chopped
• 1 None fresh small red Thai chili, thinly sliced
• 3 tsp crunchy peanut butter
• 1/4 cup coconut milk
• 1 tsp light soy sauce
• 2 tsp honey
• 1 None carrot, peeled, cut into matchsticks
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp coarsely chopped roasted unsalted peanuts
• 1/2 None scallion, thinly sliced

1. Heat oil in a wok. Stir-fry chicken, onion and chili until chicken is browned. Add peanut butter, coconut milk, soy sauce, honey and carrot. Stir-fry until chicken is cooked through and carrot is tender. Remove from heat and stir in cilantro. Season to taste. Serve sprinkled with nuts and scallion.

peanut oil, chicken breasts, spanish onion, chili, peanut butter, coconut milk, soy sauce, honey, carrot, fresh cilantro, peanuts, scallion

Taken from recipes-plus.com/api/v2.0/recipes/32918 (may not work)