Chicken peanut satay noodles recipe
These tasty noodles use a handful of store cupboard ingredients to make a satay-style sauce that coats tender chicken and veggies.
See method- Serves 4
- 391 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1640kJ 391.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 32.7gProtein 31.8gFibre 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
