This easy chicken satay noodle stir-fry will become a new family favourite.
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Cook the noodles in a saucepan of boiling water following packet directions. Drain well.
Combine the coconut milk, peanut butter, sweet chilli sauce, soy sauce and garlic in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Remove from heat and stir in the lime rind and juice.
Meanwhile, heat half the oil in a wok or large frying pan over high heat. Season chicken with white pepper. Stir-fry, in 2 batches, for 2 mins or until golden brown and just cooked through. Use a slotted spoon to transfer to a plate.
Heat the remaining oil in the wok or frying pan over high heat. Add the onion, corn and Chinese broccoli stems. Stir-fry for 3 mins or until onion softens. Return the chicken to the wok with the broccoli leaves. Add the noodles and half the satay sauce and stir-fry for 3 mins or until heated through.
Divide among serving bowls. Sprinkle with the chilli and serve with remaining satay sauce.
COOK. STORE. SAVE.
Use it up: Turn leftover peanut butter into a peanut curry, a peanut salad dressing, or slather it on toast with jam.
This recipe for chicken satay noodle stir-fry is a simple family dinner that’s on the table in just 30 minutes. Juicy chicken thighs are coated in a glossy peanut satay sauce and tossed through with stir-fried veggies and egg noodles. The result is an easy weeknight dinner that you’ll be making on repeat.
Satay sauce, or more specifically peanut sauce (bumbu kacang), has Indonesian origins and is beloved for its lovely nuttiness and umami. This rich and flavourful condiment has been adopted and adapted by other parts of continental and Southeast Asia to accompany a variety of dishes like satay (skewered meats), rice and noodles such as this recipe with egg noodles. For instance, Malaysian satay is sweeter than the Indonesian version and calls upon additional spices and aromatics like lemongrass and fresh turmeric. Chinese satay sauce combines peanut butter and soy sauce to give meats and veg a salty, savoury, kick.
Prepared in 10 minutes and cooked in 20, the beauty of this chicken satay noodle recipe is how fast it comes together. Ensure you have all the ingredients measured, washed and cut before turning on the heat as the recipe requires working with high heat over a short period of time. Plus, it’s all cooked in a wok (or a large frying pan if you don’t own one) which means less washing up!
Making your own homemade satay sauce for your chicken and noodles is easier than you may think. This version is made from ingredients you might have sitting in your pantry and is a great addition to your cooking repertoire.
To make this satay sauce, you’ll need coconut milk, peanut butter, sweet chilli sauce, soy sauce, crushed garlic, and the rind and juice of a lime. Heat all the ingredients, aside from the lime, over medium heat for about 10 minutes. This allows all the flavours to meld and the sauce to thicken slightly. Finish with the lime and set aside until you’re ready to complete the dish.