Satay chicken noodles
Satay chicken is one of my favourite asian dishes especially as the weather cools. Everyone has a different version of peanut sauce depending on the specific region. Mine is a bit of throw together sauce which can be used in stir drys, as a marinade or even as a salad dressing. The creamy and nutty taste is the perfect midweek meal that the whole family will enjoy. My sauce has an added twist of Sriracha* and extra turmeric which you can adjust depending on your audience.
High in protein and healthy fats from the peanuts, and paired with turmeric this dish packs a great anti-inflammatory punch and the perfect way to fill up in cooler weather.
- 600g chicken breast, chopped
- 2 x bundles of soba noodles
- 1 Tbsp turmeric
- 1/3 C natural peanut butter
- 1 Tbsp sweet soy sauce
- 1 Tbsp Sriracha
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tin coconut cream
- 1 tbsp peanut oil
- 1 red onion, cut into wedges
- 2 cloves of garlic, crushed
- 500g mixed stir fry veg
- 300g kale, stems removed
- 1 bunch of broccoli, chopped
- 1/2 bunch coriander, torn
- Combine spices, sauces, peanut butter and coconut cream in a bowl. Add chopped chicken and marinate for half an hour or until vegetables chopped.
- Boil enough water to cover the noodles and cook according to packet instructions.
- Heat peanut oil over high heat, reduce to medium and sauté onion and garlic.
- Add vegetables except kale and heat through until cooked but still firm. Remove and set aside.
- Pour chicken and sauce into pan, stir occasionally for 7-10 minutes to ensure all pieces of chicken are cooked. Add kale and stir through to wilt. Add vegetables back in and heat.
- Add cooked noodles and stir to cover with sauce then stir through coriander.
- Taste before serving and add extra Sriracha if required.
- Sriracha is an Asian chilli sauce which can be found in your local supermarket or asian grocer.
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