Recipes Savoury Recipes

Chicken with Satay Sauce and Spicy Noodle Salad

Every once in awhile it’s nice to branch out on the type of recipes that you cook. I rarely make things like this but it was a thing of beauty. Sam has already requested that I make it again. I could have eaten the satay sauce with a spoon – it’s that tasty! It’s a Jamie Oliver original that I’ve tweaked a bit.

Chicken with Satay Sauce and Spicy Noodle Salad
lettuce boats
(Adapted from Jamie’s 30 Minute Meals)

(For Satay)
1/2 small bunch of coriander
1 red chili
1 clove of garlic
3 heaped tablespoons of crunchy peanut butter
1/2 teaspoon of ground ginger
soy sauce
2 limes
olive oil

(For chicken)
1 lb chicken breasts
salt and peper
runny honey

(For noodles)
250g dried egg noodles
100 g unsalted cashews
1/2 red onion
1 red chili
small bunch of coriander
2 tablespoons of soy sauce
1 lime
2 teaspoons of sesame oil
1 teaspoon of runny honey

gem lettuce for garnishing

Begin by making your satay, put the coriander (stalks and all) into a food processor with your chili, peeled garlic, peanut butter, ginger and a big glug of soy sauce.  Finely grate the zest of both of the limes, the squeeze the juice of 1 of them. Add a couple of splashes of water and whizz until it’s a spoonable paste. Season with salt and pepper. Spoon half into a bowl and drizzle with olive oil, set the other half aside.

Put your chicken in a roasting tray, and rub the satay that you set aside in the previous step over the chicken. Drizzle the chicken with olive oil and a pinch of salt. Put the chicken in the top shelf of the oven, and cook under the grill for 8-10 minutes per side. Then drizzle the chicken with a bit of runny honey and put back under the grill for another 8-10 minutes.

Now begin making your noodles. Place the dried noodles in a large heatproof bowl, cover them with boiling water, then place a lid on top of the bowl. Let the noodles soak for 7 minutes. Put a medium frying pan on low heat. Bash the cashews with a rolling pin then add them to the warm pan to toast, tossing occasionally and keeping an eye on them.

Peel the red onion and put the half in the food processor with the coriander. Pulse until it’s all finely chopped and then spoon it into a large serving bowl. Add the soy sauce and a few glugs of olive oil into the bowl as well. Then add in the juice of the lime and the sesame oil. Mix well and season.  Drain the noodles and then add them to the bowl.

Toss your cashes and turn the heat up. Add 1 teaspoon of honey, mixing and tossing the nuts until they are thoroughly covered. Once they are golden brown add them to the serving bowl as well. Lastly add some coriander leaves and toss everything together.

Serve the chicken on top of the gem lettuce, noodle salad and with the spare satay sauce.

cashewschickenspicesnoodlessataynoodle boats

How can you say no to that meal? Although I need to be careful or cashews will easily become my new pistachios. I guess it’s safe to say that I love nuts.

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