An extremely tasty, flavourful dish that is just as good cold as it is warm. If you like peanuts, this one is for you. The fresh ingredients deliver vibrant, aromatic depth which tastes great with the creamy nuttiness of peanuts and coconut. I have left the seeds of the chilli in and used medium curry powder for a little punch but feel free to remove them if you want it mild.
No oil is needed for frying. The vegetables are lightly blanched with the noodles and the chicken is grilled on skewers.
This recipe makes enough to serve 2 as a dinner but you could double the amount of chicken and the noodle ingredients as there is enough satay sauce to serve 4. I have suggested freezing half the satay for another time but why not double up and have extra for a proper tasty next day lunch?
For the satay:
- small piece ginger, peeled and grated
- 2 garlic cloves, grated
- zest and juice 1 lime
- 1 tsp clear honey
- 1 Tbsp soy sauce
- 1 Tbsp medium curry powder
- 1 red chilli, chopped
- 3 Tbsp peanut butter (I used crunchy)
- 2 chicken breasts, skinless and boneless
- 40g creamed coconut, chopped finely
- Hot water
For the noodles:
- 1 ½ – 2 bunches dried rice noodles
- 2 spring onions, sliced
- ½ carrot, cut into matchsticks
- Small handful mange tout
- Fresh coriander and lime wedges, to serve
- Add the ginger, garlic, lime zest and juice into a bowl. Add the honey, soy, curry powder, chilli, creamed coconut and peanut butter. Give it a good mix, adding a small splash of water if it’s too stiff. (At this point, half the mix and freeze one half for another time). Spoon two-thirds of the remaining mix into a small pan. Set aside for Step 3.
- Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix then stir well. Cover with cling film and chill until required.
- While the chicken is marinating, heat the satay sauce mix. The sauce needs to be heated gently and stirred. Add a little water to loosen if needed.
- Thread the chicken into ‘S’ shapes onto the skewers.
- Heat the grill to high and line a baking tray with foil. Line up the skewers on the tray. Grill the skewers for about 10 minutes, turning occasionally, until lightly charred. Remove from the skewers and set aside.
- While the chicken is grilling, break the rice noodles up into a heatproof bowl and cover with boiling water for 5-10 minutes.
- When the noodles are nearly cooked, add the carrots and mange tout to the bowl. Leave for 1 minute to warm through and soften slightly then drain and add back to the bowl along with the spring onions and coriander.
- Add the satay sauce to the noodles and mix thoroughly with two forks. Serve onto plates and top with the marinated, grilled chicken.