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Caramelised chicken and papaya satay noodles recipe

Caramelised chicken and papaya satay noodles

This Indonensian-inspired dish combines all our favourite things; a fragrant marinade, grilled caramelised chicken and a herbaceous papaya salad. Peanut butter is the hero of this satay-inspired dressing and, while fish sauce is certainly a pungent ingredient, don’t be put off – it adds heaps of flavour.

See method
  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 434 calories / serving

Ingredients

  • 500g chicken thigh fillets, sliced
  • 2 tbsp light soy sauce
  • 2 tsp light brown sugar
  • ½ tsp fish sauce
  • 4 spring onions, cut into 2cm lengths
  • 120g rice noodles
  • 1 red chilli, sliced
  • 30g pack coriander, chopped
  • small handful chopped basil leaves
  • 40g watercress
  • 1½ papayas, peeled, seeded and sliced

For the dressing

  • 3 tbsp smooth peanut butter
  • 1 tbsp light soy sauce
  • 1 lime, juiced
  • 1 tsp sesame oil
  • ½ tsp coriander seeds, crushed

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Each serving contains

Energy
1815kJ 434.0kcal
22%
Fat
19g
medium28%
Saturates
5g
medium25%
Salt
1.5g
medium25%
Sugars
11g
low12%

of the Reference intake

Carbohydrate 36.5gProtein 28.6gFibre 1.7g

Method

  1. Preheat the grill to high. Marinate the chicken in the soy, sugar and fish sauce for 5 mins. Thread onto metal skewers with the onions and put on a tray. Discard the marinade.
  2. Grill for 15 mins, turning every few mins, until the chicken is cooked through and caramelised on all sides.
  3. Put the noodles in a bowl and cover with boiling water. Leave for 3 mins, until cooked. Drain and rinse under cold water.
  4. Meanwhile, whisk together the dressing ingredients in a bowl with 5 tbsp water.
  5. Combine the noodles, chilli, coriander, basil and watercress. Serve on plates with the papaya, chicken and dressing.
  • Tip: If you prefer a milder taste, remove all the seeds from your chilli before adding it to the salad.

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