One Pan Chicken Satay

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE CHICKEN

600G CHICKEN TENDERLOINS

1 TBSP CORN FLOUR

1 TBSP GRATED GINGER

3 CLOVES GARLIC, MINCED

2 TSP KECAP MANUS

2 TSP TAMARI

FOR THE PEANUT SAUCE

1 TIN COCONUT CREAM

2 TBSP PEANUT BUTTER OF CHOICE

1/2 RED ONION, DICED

2 GARLIC CLOVES, MINCED

1 RED CHILLI, DE-SEEDED AND FINELY DICED

2 TSP BROWN SUGAR

JUICE OF 2 LIMES

1 TBSP WATER

SPLASH KECAP MANIS

TO SERVE

TORN COS LETTUCE LEAVES

1 LEBANESE CUCUMBER, RIBBONED

SOBA NOODLES, COOKED TO PACKET INSTRUCTIONS

FINELY CHOPPED SPRING ONION

TORN CORIANDER LEAVES

FRESH LIME WEDGES

CRUSHED PEANUTS

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Utensils

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MEDIUM FRY PAN

SHARP KNIVES

GARLIC MINCER

PEELER

MIXING BOWL FOR COOKING SOBA NOODLES

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Method

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1. PLACE THE CHICKEN IN A BOWL WITH THE GINGER, GARLIC AND CORN FLOUR AND SET ASIDE

2. PREPARE ALL PEANUT SAUCE INGREDIENTS AND HEAT A FRY PAN OVER MEDIUM HEAT WITH A SPLASH OF OIL. ADD GARLIC, CHILLI AND ONION SAUTEING FOR A FEW MINUTES. ADD PEANUT BUTTER, BROWN SUGAR AND STIR TOGETHER. ADD COCONUT CREAM, LIME JUICE AND WATER, STIRRING THROUGH. SIMMER ON LOW FOR 8-10 MINUTES BEFORE STIRRING KECAP MANIS THROUGH. TURN OFF HEAT

3. COOK SOBA NOODLES IN BOILING WATER FOR 6-7 MINUTES BEFORE STRAINING AND RINSING WITH COLD WATER. PREPARE ALL OTHER SALAD INGREDIENTS AND DIVIDE BETWEEN BOWLS

4. HEAT OIL IN A FRY PAN OVER MEDIUM HEAT BEFORE ADDING CHICKEN. COOK FOR 4-5 MINS ONE SIDE BEFORE FLIPPING, ADDING TAMARI AND KECAP MANIS TO PAN FOR THE REMAINING COOKING TIME

5. TOP BOWLS WITH CHICKEN, DRIZZLE PEANUT SAUCE, ADDING SPRING ONION, CORIANDER, CRUSHED PEANUTS AND LIME WEDGES TO SERVE - ENJOY !

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