What are the main ingredients in Spicy Peanut Satay Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Spicy Peanut Satay Chicken

Name: Spicy Peanut Satay Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with mung bean noodles, coconut cream, tamari & fresh basil

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

White Sesame Seeds - 5ml
Mung Bean Vermicelli Noodles - 50g
Green Beans - 100g
Spicy Peanut Butter - 35ml
Free-range Chicken Mini Fillets - 150g
Tamari Sauce - 15ml
Honey - 10ml
Coconut Cream - 50ml
Lime - 1
Cabbage - 100g
Carrot - 120g
Fresh Basil - 3g

Download the Recipe

Serves 2

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!

White Sesame Seeds - 10ml
Mung Bean Vermicelli Noodles - 100g
Green Beans - 200g
Spicy Peanut Butter - 70ml
Free-range Chicken Mini Fillets - 300g
Tamari Sauce - 30ml
Honey - 20ml
Coconut Cream - 100ml
Lime - 1
Cabbage - 100g
Carrot - 120g
Fresh Basil - 5g

Download the Recipe

Serves 3

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!

White Sesame Seeds - 15ml
Mung Bean Vermicelli Noodles - 150g
Green Beans - 300g
Spicy Peanut Butter - 105ml
Free-range Chicken Mini Fillets - 450g
Tamari Sauce - 45ml
Honey - 30ml
Coconut Cream - 150ml
Limes - 2
Cabbage - 200g
Carrot - 240g
Fresh Basil - 8g

Download the Recipe

Serves 4

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!