Zutaten für Chicken Satay In Pita
- Boneless Skinless Chicken Breast Halves
- Vegetable Oil
- 2 tablespoons curry powder
- Unsweetened Coconut Milk
- Chunky Peanut Butter
- 2 tablespoons soy sauce
- Cider Vinegar
- 1/2 teaspoon cayenne pepper (or to taste)
- Cucumber
- Lettuce Leaf
- 4 pita pockets
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Zubereitung von Chicken Satay In Pita
- In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add 2 tablespoons of curry powder and stir constantly for 30-60 seconds, until fragrant.
- Quickly whisk in 1 can (13.5 oz) of full-fat coconut milk.
- Add 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon cayenne pepper, and 2-4 tablespoons of water (or more to reach desired consistency).
- Whisk until thoroughly combined.
- Simmer for 1-2 minutes, whisking frequently.
- Add 2 cups of shredded cooked chicken breast and stir to combine.
- Remove the skillet from the heat and let the chicken satay cool slightly.
- Open the pita pockets.
- Add cucumber slices and lettuce leaves to each pita.
- Spoon the chicken satay into each pita pocket.
- Microwave for 30-60 seconds to warm, or enjoy immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
18g
Fat
69g
Carbs
9g
