Chicken satay with noodles
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Chicken satay with noodles
Versatile peanut butter is at home in both sweet and savoury recipes, adding richness to stir-fries, soups, smoothies and cakes. Keep a jar on hand and delicious satay sauce is never far away
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
508Kcal
Fat
20gr
Saturates
6gr
Carbs
33gr
Sugars
4gr
Fibre
2gr
Protein
47gr
Salt
1gr
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Ingredients
- 6 tbsp crunchy peanut butter
- 1 tbsp light soy sauce
- ½ tsp garlic paste (or 2 garlic cloves, crushed)
- ½ tsp ginger paste (or grated root ginger)
- 1 tsp lemongrass paste (or 1 lemongrass stalk, finely chopped)
- zest and juice of 1 lime
- 1 tsp caster sugar
- 2 tsp medium curry powder
- 2 tsp vegetable oil
- 1 x 640g pack skinless chicken breasts, diced
- 200ml light coconut milk
For the rice-noodle salad
- 125g fine rice noodles
- juice of 1½ limes, plus ½ cut into wedges
- 1 tbsp Thai fish sauce
- 1 tsp caster sugar
- 1 red chilli, deseeded and diced
- 2 tbsp chopped coriander
Step by step
Get ahead
Leftover sauce can be stored in the fridge for 3 days.
- Whiz 4 tablespoons of peanut butter with the soy sauce, garlic, ginger, lemongrass, lime zest and juice, sugar and curry powder in a small food processor until smooth.
-
Reserve half for the satay sauce. Combine the rest with the oil, add the chicken and stir to coat. Cover and set aside for 30 minutes (or longer in the fridge) to marinate. Meanwhile, soak 8 bamboo skewers in cold water.TipPreheat the grill to high. Thread the chicken, covered in its marinade, onto the skewers. Grill for 15-20 minutes, turning halfway, until cooked through and turning golden.
- Meanwhile, soak or cook the rice noodles following pack instructions. Combine the lime juice, fish sauce, sugar and chilli in a mixing bowl as a dressing for the noodles.
- Put the reserved sauce into a saucepan with the coconut milk and the remaining peanut butter. Bubble gently for about 3 minutes until thickened. Drain and refresh the noodles, then toss with the dressing and coriander. Serve with the skewers and satay sauce.
