Chicken Satay in Pita
Per serving
A great brown-bag sandwich that is easy to make and a delight to the taste buds. I package everything seperately. At work I heat the satay in the microwave, then assemble. Sure beats the heck out of boring pb&j.
Ingredients
4 serv.- boneless skinless chicken breast halves, cooked and shredded (may substitute 5-6 chicken thighs)↗4
- vegetable oil↗1 teaspoon
- curry powder↗2 teaspoons
- unsweetened coconut milk↗1 cup
- chunky peanut butter↗1⁄2 cup
- soy sauce↗2 tablespoons
- cider vinegar↗2 tablespoons
- cayenne pepper↗
to taste
- cucumber, peeled,halved lengthwise,seeded and sliced↗1
- cup torn lettuce leaf (romaine)1 cup
- large pita pockets, cut in half to make 4 pockets↗2
Step-by-step instructions
- 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.
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