Almond Butter Chicken Satay


  • 1/2 cup plus 2 tablespoons light coconut milk, divided
  • 4 teaspoons fresh lime juice, divided
  • 1 tablespoon dark brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon curry powder
  • 2 garlic cloves, crushed
  • 1 pound skinless, boneless chicken breast halves, cut into 1 inch cuts
  • 1/3 cup water
  • 3 tablespoons Moxie Nosh Almond Butter
  • 1 tablespoon hoisin sauce
  • 3/4 teaspoon Sriracha (hot chile sauce)
  • cooking spray
  • 24 cucumber slices
  • 4 lime wedges


Step 1- Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.

Step 2- Bring remaining 2 tablespoons coconut milk, 1/3 cup water, Moxie Nosh Almond Butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.

Step 3 - Remove chicken from marinade. Heat pan over medium-high heat; coat with cooking spray. Add chicken; cook until done. Serve with sauce, cucumber, and lime wedges.


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