Satay Chicken Bowls

By Nicola JaffreyRecipes
Satay Chicken Bowls
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Satay Chicken Bowls

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 250mL jar satay curry paste

  • 2 tbsp soy sauce

  • 400mL can coconut milk

  • 500g chicken thigh fillets, cut into chunks

  • 1/2 cup unsalted crushed peanuts

  • 200g pad Thai rice noodles, cooked according to packet directions

  • 2 carrots, peeled into ribbons

  • 2 cucumbers, peeled into ribbons

  • 1/2 bunch fresh coriander

Method

  • Combine satay paste, soy and coconut milk in a medium bowl. Place chicken in another bowl and add half the paste mixture. Cover then refrigerate for 15 minutes.
  • Place peanuts in a large frying pan over medium-high heat. Cook, stirring, for 2 minutes, until toasted. Remove from the pan and set aside.
  • Add the remaining satay mixture to the pan and reduce heat to medium. Bring to a simmer, then cook for 3 minutes or until sauce thickens. Remove from pan and stir through half to peanuts.
  • Cook the chicken in the same pan over low-medium heat (discard any leftover marinade) until golden and cooked through.
  • Divide noodles among bowls, top with carrot, cucumber and chicken. Spoon over the satay mixture and remaining crushed nuts. Top with coriander!