Peanut Butter Chicken Satay (no skewers required)

Preparation time: 10 Cooking time: 35 Medium Serves: 6

Description

This is a Thai inspired dish. Sometimes, I like to turn this into a "noodle bowl" which adds a bit of broth. For that, I will some more peanut butter, and another 1/2 or so can of coconut milk. I may also adjust the spices (ginger, jalapeno etc).

Ingredients

Sauce:
1/4 cup vegetable oil
1 cup chopped onion
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
2+ cloves garlic, minced (quantity depends on your taste)
3 tablespoons minced fresh ginger root
1 tablespoon fish sauce
1 small jalapeno pepper, seeded and minced
1+ cup crunchy peanut butter (also depends on your tastes)
1 can coconut milk (14.5 oz or so)
1/4 cup tamari
3 tablespoons honey
1/4 cup fresh basil leaves, chopped
Other:
2 tablespoons olive oil
1 1/2 pounds chicken, cut into bite sized pieces
1 bunch kale, rinsed and stalk cut out
1 package rice noodles, cooked to package directions

Method

In a large saute/frying pan, heat oil over medium heat. Add onions, carrots and parsnips and saute until tender. Add garlic, jalapeno, ginger and fish sauce; cook and stir for a few more minutes.

Stir in peanut butter, coconut milk, tamari, and honey until smooth. Add basil. Heat through, and remove from heat.

Cook noodles in a small pot according to package directions, drain and set aside.

In a 4-6 quart stock pot, stir fry chicken in olive oil until done. Add in kale and noodles, and mix together. Pour sauce over the top and mix thoroughly.

Transfer to a serving dish and enjoy!