-
-
Add this recipe to your binder
This recipe is in your binder
-
Chicken peanut satay noodles recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
These tasty noodles use a handful of store cupboard ingredients to make a satay-style sauce that coats tender chicken and veggies. See method
Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 green pepper, sliced
- 1 medium carrot, sliced diagonally
- 150g Grower’s Harvest frozen mixed vegetables
- 400g chicken mini fillets, cut in half
- 2 cloves garlic, crushed
- pinch crushed chilli flakes (optional)
- 2 tbsp crunchy peanut butter
- 1 tbsp reduced-salt soy sauce
- 1 vegetable stock cube, made up to 250ml
- 2 nests dried fine egg noodles
To serve
- 2 spring onions, thinly sliced
If you haven't got any egg noodles, try using pasta like spaghetti instead
Each serving contains
-
Energy
1640kj
391kcal
20%
-
Fat
14g
19%
-
Saturates
2g
9%
-
Sugars
8g
9%
-
Salt
1.9g
32%
of the reference intake
Carbohydrate 32.7g
Protein 31.8g
Fibre 3.9g
Method
- Heat 1 tbsp oil in a large frying pan or wok. Stir-fry the onion, pepper and carrot over a high heat for 3-4 mins until beginning to brown. Reduce the heat to medium and add the frozen vegetables. Cook for 5 mins or until the frozen veg have heated through. Tip into a bowl and set aside.
- Heat the remaining 1 tbsp oil in the same pan and cook the chicken fillets for 5 mins to brown. Put in the bowl with the fried veg.
- Add the garlic to the pan and cook over a low heat for a minute. Add the crushed chilli flakes, some black pepper, the peanut butter and soy sauce. Pour in the vegetable stock, stirring to combine. Let the sauce bubble for a minute before adding the veg and chicken back into the pan. Cook for 5 mins or until the chicken is cooked through and the sauce reduced.
- While the stir-fry bubbles, cook the noodles according to pack instructions and drain. Add to the pan and toss well to combine.
- Divide between 4 plates and scatter with sliced spring onion to serve.
See more Chicken recipes