Almond Chicken Satay
Ingredients
- 6 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts, cut into 3/4-inch pieces
- Kosher salt and finely ground black pepper
- 2 tablespoons finely chopped ginger
- 1 tablespoon finely chopped garlic
- One 14-ounce can coconut milk
- 1/3 cup almond butter
- 12 ounces snap peas
- 2 tablespoons lime juice
- 1 fresh hot red chile, thinly sliced
- Fresh cilantro leaves, for garnish
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