Name: Satay chicken with crunchy noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 tablespoon vegetable or peanut oil; 500 gram chicken thigh fillets, cut into 2cm pieces; 1 medium brown onion, halved, thinly sliced; 2 clove garlic, finely chopped; 3 teaspoon fresh ginger, finely grated; 1 large red capsicum, thinly sliced; 300 gram broccoli, cut into florets; 2 celery sticks, thinly sliced diagonally; 250 millilitre can satay sauce; 270 millilitre can coconut milk; 1 tablespoon lemon juice; 200 gram crunchy egg noodles, roughly crushed; coriander leaves, to serve

Satay chicken with crunchy noodles

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

1 1/2 tablespoon vegetable or peanut oil

500 gram chicken thigh fillets, cut into 2cm pieces

1 medium brown onion, halved, thinly sliced

2 clove garlic, finely chopped

3 teaspoon fresh ginger, finely grated

1 large red capsicum, thinly sliced

300 gram broccoli, cut into florets

2 celery sticks, thinly sliced diagonally

250 millilitre can satay sauce

270 millilitre can coconut milk

1 tablespoon lemon juice

200 gram crunchy egg noodles, roughly crushed

coriander leaves, to serve

Method

1.Heat a wok or large frying pan over high heat. Add oil swirl to coat. Stir-fry chicken, in batches, for 2-3 minutes or until seared. Transfer to a heatproof plate.

2.Add onion, garlic and ginger to wok. Stir-fry for 1-2 minutes or until fragrant. Add vegetables, stir-fry for 2 minutes.

3.Return chicken to wok. Add satay sauce and coconut milk; stir-fry for 2-3 minutes or until sauce boils and thickens. Remove from heat; add juice. Season with salt.

4.Place noodles in bowls; top with chicken mixture and coriander. Serve at once.

Use a combination of pork and chicken mince if you like. You can serve stir-fry with fresh noodles or rice.
Note

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