Chicken satay with crispy Thai brussels sprouts
- 1 ½ lbs chicken breast
- 1 ¾ tsp cumin
- 1 ⅔ limes
- 6 cups brussels sprouts
- 2 tbsp coconut oil
- ½ cup canned coconut milk
- 2 tbsp soy sauce
- ½ cup peanut butter
- 1 ½ tbsp fish sauce
Add chicken breast to a bowl and toss with cumin, half the lime juice and a pinch of salt. Set aside.
Trim ends off brussels sprouts and cut in half.
Melt half the coconut oil in a large skillet; add brussels sprouts and cook, turning to brown on all sides, until softened, 10 to 15 minutes.
Meanwhile, in a small bowl, whisk together coconut milk, soy sauce, and the peanut butter.
Heat remaining coconut oil in a separate skillet over medium-high. Add chicken breast and cook 6 to 8 minutes, until no longer pink in the middle. Transfer to a plate.
Turn off heat from brussels sprouts and stir in fish sauce, and remaining lime juice. Season with salt to taste.
Serve chicken dipped in satay sauce, with brussels sprouts on the side.