Recipe

Solo: Chicken Satay with Fiery Noodle Salad

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Solo: Chicken Satay with Fiery Noodle Salad

Chicken skewers grilled in a spice satay sauce served with a fiery noodle salad on the side.




Ingredients to serve 1

  • . x CHICKEN SATAY
  • 2 x free range chicken breasts
  • 4 x bamboo sticks
  • 10g x fresh coriander – chop finely
  • ¼ x fresh chilli – de-seed and chop finely (optional)
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tbsp x crunchy peanut butter
  • ½ tbsp x soy sauce
  • 10g x fresh ginger – peel and grate finely
  • ½ x limes – grate skin; then halve & juice
  • 1 tsp x honey
  • ½ tbsp x tap water
  • . x olive oil, salt and pepper (from your pantry)
  • . x NOODLE SALAD
  • 50g x 5 minute noodles
  • 25g x unsalted cashews
  • ⅛ x red onion – peel and chop finely
  • ¼ x fresh chilli – de-seed and chop finely (optional)
  • 10g x fresh coriander – chop finely
  • 1 tbsp x soy sauce
  • ½ x lime – halve and juice
  • ½ tsp x sesame oil
  • ½ tsp x fish sauce
  • 1 tbsp x olive oil (from your pantry)
  • ½ tsp x honey

Method

Step 1

Satay sauce: mix the following pre-prepared ingredients together in a large, flat bowl: fresh coriander, fresh chilli, garlic, crunchy peanut butter, soy sauce, ginger, lime zest and lime juice, salt, pepper and tap water.

Step 2

Cut chicken breasts into strips lengthways – about 4 strips per breast. Place chicken strips in the satay sauce and coat generously. Thread coated chicken onto bamboo sticks. Heat a little olive oil in a large frying pan (medium heat). Cook chicken skewers for 3-4 minutes on each side.

Step 3

Noodle salad: bring a pot of lightly salted water to the boil. Drop in the 5 minute noodles and cook for 5 minutes. Mix the following pre-prepared ingredients together in a large salad bowl: red onion, fresh chilli, fresh coriander, soy sauce, olive oil, lime juice, sesame oil, fish sauce, honey (see quantity above - under NOODLE SALAD). When the noodles are done, drain in a colander and run under cold water for a minute. Then toss into the mixture in the salad bowl.

Step 4

Beat the cashews with a mallet, rolling pin or anything heavy (even a wine bottle works) – until crumbled. Put a pan on medium to high heat. Add the crumbled cashews to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. When nice and brown, stir in the honey and mix until dark and golden. Add to the salad.

Step 5

To serve, place the chicken skewers on the plate. Add a portion of salad on the side.