No one can stay away from a yummy satay! Especially when made with spicy peanut butter and spooned over perfectly tender chicken mini fillets. Paired with a vibrant carrot & cabbage slaw featuring green beans, vermicelli noodles and notes of basil & lime.
Spicy Peanut Satay Chicken
Spicy Peanut Satay Chicken
with mung bean noodles, coconut cream, tamari & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cabbage
- Carrot
- Chicken
- Coconut Cream
- Free-range Chicken Mini Fillets
- Fresh Basil
- Green Beans
- Honey
- Lime
- Limes
- Mung Bean Vermicelli Noodles
- Spicy Peanut Butter
- Tamari Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOASTED SESAME
Preheat the oven to 220°C. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE VERMICELLI
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Set aside.
GROOVY GREEN BEANS
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. Remove from the pan, season, and add to the bowl of noodles.
SATAY Chicken
Wipe down the pan and return it to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. Transfer to a lightly greased baking tray. Return the pan to low-medium heat with another drizzle of oil. When hot, whisk in the spicy peanut butter, the tamari, the honey, and ½ of the coconut cream until combined. Simmer until slightly thickened, 1-2 minutes (whisking regularly). Stir in the juice of 2 lime wedges (or to taste) and remove from the heat. Spoon ¼ of the sauce over the chicken and pop into the hot oven until cooked through and lightly charred, 2-3 minutes.
SUPERB SLAW
For the dressing, loosen the remaining satay sauce by whisking in the rest of the coconut cream. If too thick, gradually add water until drizzling consistency. To the bowl of noodles and beans, add the shredded Cabbage and carrot matchsticks. Toss through the dressing, ¾ of the toasted seeds, seasoning, and ¾ of the torn basil.
FRESH FEAST
Plate up the noodle salad and top with the peanut satay Chicken. Garnish with the remaining seeds and basil, and serve with a lime wedge on the side. You did it, Chef!
TOASTED SESAME
Preheat the oven to 220°C. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE VERMICELLI
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Set aside.
GROOVY GREEN BEANS
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 4-5 minutes. Remove from the pan, season, and add to the bowl of noodles.
SATAY Chicken
Wipe down the pan and return it to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Transfer to a lightly greased baking tray. Return the pan to low-medium heat with another drizzle of oil. When hot, whisk in the spicy peanut butter, the tamari, the honey, and ½ of the coconut cream until combined. Simmer until slightly thickened, 1-2 minutes (whisking regularly). Stir in the juice of 4 lime wedges (or to taste) and remove from the heat. Spoon ¼ of the sauce over the chicken and pop into the hot oven until cooked through and lightly charred, 2-3 minutes.
SUPERB SLAW
For the dressing, loosen the remaining satay sauce by whisking in the rest of the coconut cream. If too thick, gradually add water until drizzling consistency. To the bowl of noodles and beans, add the shredded Cabbage and carrot matchsticks. Toss through the dressing, ¾ of the toasted seeds, seasoning, and ¾ of the torn basil.
FRESH FEAST
Plate up the noodle salad and top with the peanut satay Chicken. Garnish with the remaining seeds and basil, and serve with a lime wedge on the side. You did it, Chef!
TOASTED SESAME
Preheat the oven to 220°C. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE VERMICELLI
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Set aside.
GROOVY GREEN BEANS
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 5-6 minutes. Remove from the pan, season, and add to the bowl of noodles.
SATAY Chicken
Wipe down the pan and return it to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Transfer to a lightly greased baking tray. Return the pan to low-medium heat with another drizzle of oil. When hot, whisk in the spicy peanut butter, the tamari, the honey, and ½ of the coconut cream until combined. Simmer until slightly thickened, 1-2 minutes (whisking regularly). Stir in the juice of 6 lime wedges (or to taste) and remove from the heat. Spoon ¼ of the sauce over the chicken and pop into the hot oven until cooked through and lightly charred, 3-4 minutes.
SUPERB SLAW
For the dressing, loosen the remaining satay sauce by whisking in the rest of the coconut cream. If too thick, gradually add water until drizzling consistency. To the bowl of noodles and beans, add the shredded Cabbage and carrot matchsticks. Toss through the dressing, ¾ of the toasted seeds, seasoning, and ¾ of the torn basil.
FRESH FEAST
Plate up the noodle salad and top with the peanut satay Chicken. Garnish with the remaining seeds and basil, and serve with a lime wedge on the side. You did it, Chef!
TOASTED SESAME
Preheat the oven to 220°C. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE VERMICELLI
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Set aside.
GROOVY GREEN BEANS
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 6-7 minutes. Remove from the pan, season, and add to the bowl of noodles.
SATAY Chicken
Wipe down the pan and return it to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Transfer to a lightly greased baking tray. Return the pan to low-medium heat with another drizzle of oil. When hot, whisk in the spicy peanut butter, the tamari, the honey, and ½ of the coconut cream until combined. Simmer until slightly thickened, 1-2 minutes (whisking regularly). Stir in the juice of 8 lime wedges (or to taste) and remove from the heat. Spoon ¼ of the sauce over the chicken and pop into the hot oven until cooked through and lightly charred, 3-4 minutes.
SUPERB SLAW
For the dressing, loosen the remaining satay sauce by whisking in the rest of the coconut cream. If too thick, gradually add water until drizzling consistency. To the bowl of noodles and beans, add the shredded Cabbage and carrot matchsticks. Toss through the dressing, ¾ of the toasted seeds, seasoning, and ¾ of the torn basil.
FRESH FEAST
Plate up the noodle salad and top with the peanut satay Chicken. Garnish with the remaining seeds and basil, and serve with a lime wedge on the side. You did it, Chef!
Frequently Asked Questions
What is the preparation time for Spicy Peanut Satay Chicken?
The preparation time for Spicy Peanut Satay Chicken with mung bean noodles, coconut cream, tamari & fresh basil is between 20 and 35 minutes.
What is the total time required to make Spicy Peanut Satay Chicken with mung bean noodles, coconut cream, tamari & fresh basil?
The total time required to make Spicy Peanut Satay Chicken with mung bean noodles, coconut cream, tamari & fresh basil is between 35 and 50 minutes.
How many servings does Spicy Peanut Satay Chicken provide?
4 servings
What are the main ingredients in Spicy Peanut Satay Chicken?
Cabbage, Carrot, Chicken, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Basil, Green Beans, Honey, Lime, Limes, Mung Bean Vermicelli Noodles, Spicy Peanut Butter, Tamari Sauce, White Sesame Seeds
What is the nutritional information of Spicy Peanut Satay Chicken?
Calories: 844, Carbs: 89 grams, Fat: grams, Protein: 50.2 grams, Sugar: 27.3 grams, Salt: 1282 grams
How do I prepare Spicy Peanut Satay Chicken?
COOK THE VERMICELLI: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Set aside. GROOVY GREEN BEANS: Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 4-5 minutes. Remove from the pan, season, and add to the bowl of noodles. SUPERB SLAW: For the dressing, loosen the remaining satay sauce by whisking in the rest of the coconut cream. If too thick, gradually add water until drizzling consistency. To the bowl of noodles and beans, add the shredded cabbage and carrot matchsticks. Toss through the dressing, ¾ of the toasted seeds, seasoning, and ¾ of the torn basil. TOASTED SESAME: Preheat the oven to 220°C. Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FRESH FEAST: Plate up the noodle salad and top with the peanut satay chicken. Garnish with the remaining seeds and basil, and serve with a lime wedge on the side. You did it, Chef! SATAY CHICKEN: Wipe down the pan and return it to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Transfer to a lightly greased baking tray. Return the pan to low-medium heat with another drizzle of oil. When hot, whisk in the spicy peanut butter, the tamari, the honey, and ½ of the coconut cream until combined. Simmer until slightly thickened, 1-2 minutes (whisking regularly). Stir in the juice of 4 lime wedges (or to taste) and remove from the heat. Spoon ¼ of the sauce over the chicken and pop into the hot oven until cooked through and lightly charred, 2-3 minutes.
What should be prepared from my kitchen to make Spicy Peanut Satay Chicken?
Cabbage, Carrot, Chicken, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Basil, Green Beans, Honey, Lime, Limes, Mung Bean Vermicelli Noodles, Spicy Peanut Butter, Tamari Sauce, White Sesame Seeds
How many calories does Spicy Peanut Satay Chicken have?
844 calories
How much fat content does Spicy Peanut Satay Chicken have?
grams
Woolies Products in this dish
