CHICKEN SATAY IN PITA

Chicken Satay in Pita image

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.

Provided by ratherbeswimmin

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

In a large nonstick skillet, heat the oil over medium heat.
Add curry powder, stirring constantly for 30-60 seconds or so, just until the curry is fragrant.
Quickly whisk in the coconut milk (so the curry doesn't burn).
Add in peanut butter, soy sauce, vinegar, cayenne pepper, and 2 to 4 tablespoons water or enough to creat a sauce; whisk to combine.
Simmer for 1-2 minutes, whisking frequently.
Add in shredded chicken; stir to combine.
Remove skillet from heat.
Open pita pockets; add cucumber slices and lettuce leaves.
Add in chicken satay and eat immediately.

Nutrition Facts : Calories 546.4, Fat 31.4, SaturatedFat 13.9, Cholesterol 68.4, Sodium 909.2, Carbohydrate 29.4, Fiber 4.1, Sugar 4.6, Protein 40.6

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