Caramelised chicken and papaya satay noodles recipe
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
- Dairy-free
- Healthy
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
Each serving contains
- Energy
- 1815kJ 434.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 36.5gProtein 28.6gFibre 1.7g
Method
- 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.
- Grill for 15 mins, turning every few mins, until the chicken is cooked through and caramelised on all sides.
- Put the noodles in a bowl and cover with boiling water. Leave for 3 mins, until cooked. Drain and rinse under cold water.
- Meanwhile, whisk together the dressing ingredients in a bowl with 5 tbsp water.
- 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.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
