SKILLET SATAY CHICKEN: Love love LOVE satay chicken, don’t you?! …If it were t…

SKILLET SATAY CHICKEN:
Love love LOVE satay chicken, don’t you?! …If it were the weekend I’d probably make my own bao, but for some reason it’s only Wednesday ??‍♀️ so I bought some fluffy little buns to stuff this juicy peanut butter chicken into… here’s how I make my satay sauce:
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INGREDIENTS
(Fills 10 bao buns or 3 people with rice/noodles)
2 tbsp crunchy peanut butter (look for the palm oil free stuff!)
50-75ml boiling water
2 tbsp light soy sauce
1/4 tbsp agave nectar
Drizzle sesame oil
1 red chilli (chopped)
Handful coriander (chopped)
Handful honey roasted peanuts (chopped)
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350g thinly sliced chicken
1 tbsp vegetable oil
Juice from half a lime
Extra coriander and honey roasted peanuts (to serve)
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METHOD
1 – pop the peanut butter into a medium-sized bowl then pour over the boiling water, little by little to melt it down. You’ll want a pourable consistency. Add in in all other sauce ingredients, then the chicken. Mix to fully coat the chicken. Set aside for 30mins to marinade a little.
2 – when you’re ready to cook, heat a skillet on high heat then add a little veg oil and pour in all the chicken. Let it sit for a minute to form nice crusty bits, then stir around until cooked.
3 – to finish pour in a splash of water to deglaze the pan (getting all the goodies off the bottom) and add a fresh squeeze of lime plus the extra coriander and honey roasted peanuts.
4 – serve in about buns with avocado coated with sesame seeds, raw red cabbage and spring onions (or with rice/ noodles).