Skillet Chicken Satay
Skillet Chicken Satay is the answer to your weeknight dinner woes. Fragrant, complex, moist, and completely delicious this dish is unlike anything you've ever tried.
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp turmeric ground
- 4 cloves garlic minced
- 1 tbsp ginger fresh, minced
- 1 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice
- 1 tbsp lime zest
- 1 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp sriracha sauce
- 1 lb chicken breast boneless skinless, cut into bite size pieces
- 1 tbsp olive oil
- 1 tbsp cilantro fresh, chopped
- lime wedges
Create the marinade: Combine all the marinade ingredients together and whisk well, in a large bowl. Add the chicken and toss well. Cover with plastic wrap and refrigerate for 30 minutes to overnight.
Cook the chicken: Heat the oil in a skillet over medium-high heat. Add the chicken and cook until golden brown, and cooked through. Should take about 10 minutes.
Finish the dish: Garnish with lime wedges and cilantro.
Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Calories: 200kcal | Carbohydrates: 9g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 928mg | Potassium: 480mg | Fiber: 1g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1.2mg