Chicken Satay Noodles

Ingredients

  • salt and freshly ground black pepper
  • 2 skinless boneless chicken breasts
  • 1 tbsp coconut oil
  • 2 spring onions, finely chopped plus extra to garnish
  • 1 garlic clove, peeled and chopped
  • thumb size piece of red chilli, de-seeded and finely sliced, plus extra to garnish
  • thumb size piece of ginger, peeled and finely chopped
  • 1 lemon grass, finely chopped
  • 200ml coconut milk
  • 150ml hot vegetable stock
  • 25g smooth peanut butter
  • 2 tbsp soy sauce
  • 50g tinned sweetcorn, drained
  • 125g medium egg noodles
  • 75g spinach leaves
  • chilli slices, lime wedges and dry-roasted peanuts, to serve

Method

  1. Heat a griddle pan until hot. Season the chicken and cook on the griddle for 10-12 minutes each side, or until cooked through.

  2. Heat the coconut oil in a saucepan. Add the spring onions, garlic, chilli, ginger and lemon grass and fry for 1 minute.

  3. Add the coconut milk, stock, peanut butter and soy sauce, bring to the boil, reduce the heat and simmer for 1-2 minutes. Add the sweetcorn and cook for a further 3-5 minutes.

  4. Meanwhile, cook the noodles according to pack instructions. Place the noodles in a serving bowl. Stir the spinach through the sauce and spoon over the noodles. Slice the chicken into thin strips and add to the serving bowl. Serve straight away garnished with chilli slices, lime wedges and dry-roasted peanuts.

Perfect with Singha beer

singha beer