Ingredients
Peanut satay chicken
- 4 Chicken breasts
- Salt and pepper
Marinade
- 1 Red chilli
- 2 Spring onions
- 3 tbsps peanut butter
- 1 Lime juice only
- 4 Garlic cloves
- 1 Thumb size pieces of ginger
- 2 tbsps Honey
- 2 tbsps Soy sauce
- 1 Pinch of pepper
- 1 tbsp Avocado oil
Thai noodles
- 250 g Wholewheat medium noodles
- 2 Red chillies deseeded and finely chopped
- 3 Garlic cloves finely chopped
- 1 Thumb sized piece of ginger peeled finely chopped
- 3 Spring onions finely chopped
- 6 Baby corn chopped
- 5 tbsps Soy sauce
- 2 tbsps Honey
- 1 tbsp Peanut butter
Instructions
- Pre heat the oven to fan 200.
- Score the chicken with a sharp knife and place in a large bowl. Season with a good pinch of salt and pepper.
- Add all the marinade ingredients to a blender and blitz until smooth. Pour over the chicken – rub the marinade into the chicken really well.
- Make sure the chicken is at room temperature before cooking. Place on some parchment paper and roast in the oven for 18-20 minutes depending on the size of your chicken breast. Allow to rest for 5 minutes before serving.
- 5 minutes before the chicken is done, cook the noodles according to instructions before draining and setting aside.
- Heat a wok on a medium – low heat before adding a 1 tbsp of oil followed by the red chillies, spring onion, garlic, sweetcorn and ginger. Sauté for a few minutes until softened and fragrant.
- Add the 5 tbsps soy sauce, 2 tbsps honey and 1 tbsp of peanut butter to a bowl. Whisk well. Add the noodles to the wok before pouring in the soy, honey and peanut butter sauce. Mix well with some tongs before turning off the heat.
- Serve the chicken on the bed of Thai noodles with a side of tender stem broccoli and top with fresh red chilli and spring onion
Nutrition
Serving: 1 Serving | Calories: 527kcal | Carbohydrates: 62g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 877mg | Potassium: 630mg | Fiber: 3g | Sugar: 28g | Vitamin A: 251IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg
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2 Responses
Didn’t touch the sides
So tasty
Possible contender for best dish!!!
It certainly hits the spot doesn’t it 👍🏻 Glad it went down well.