Chicken Satay In Pita

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves, cooked and shredded (may substitute 5-6 chicken thighs)
• 1 teaspoon vegetable oil
• 2 teaspoons curry powder
• 1 cup unsweetened coconut milk
• 1/2 cup chunky peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons cider vinegar
• cayenne pepper, to taste
• 1 cucumber, peeled,halved lengthwise,seeded and sliced
• 1 cup torn lettuce leaf (romaine)
• 2 large pita pockets, cut in half to make 4 pockets

Recipe

• 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.