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: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Spicy Peanut Satay Chicken?

GROOVY GREEN BEANS: Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Remove from the pan on completion, season, and set aside. LET’S GET GOING: Preheat the oven to 220°C on the grill setting. Position the oven rack about 15cm from the top. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until light brown, shifting occasionally. Remove from the pan on completion and set aside. Pat the chicken breasts dry with paper towel. Make wide, criss-cross incisions on the surface of each, cutting a third of the way into the flesh. Season well and set aside. COOK THE VERMICELLI: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain, toss through some oil to prevent sticking, and set aside. ASSEMBLE THE SALAD: Loosen the remaining satay sauce by whisking in the remaining coconut cream. If still too thick, gradually add water until drizzling consistency. Place the cabbage and carrot, cooked noodles, and green beans in a bowl. Toss through the satay dressing, three-quarters of the toasted sesame seeds, and three-quarters of the chopped basil. Season to taste. YUM!: Plate up the noodle salad and top with the peanut satay chicken. Garnish with the remaining sesame seeds and chopped basil. Serve with a lime wedge on the side. You did it, Chef! SATAY CHICKEN: Return the pan to a high heat with another drizzle of oil. When hot, fry the breasts scored-side down for 3-4 minutes until crispy. Flip and fry for 2-3 minutes until golden but not cooked through. Transfer to a small baking tray and bend slightly to open the slits. Return the pan to a low-medium heat with a drizzle of oil. When hot, whisk in the peanut butter, tamari, honey, and half of the coconut cream until combined. Simmer for 1-2 minutes until slightly thickened, whisking regularly. Stir in the juice of 1 lime (or to taste) and remove from the heat. Spoon ¼ of the sauce over the breasts, getting it into the slits. Pop under the grill for 5-6 minutes until cooked and lightly charred.

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

No one can say no to a creamy satay sauce! Especially when made with sugar-free peanut butter and smothering a tender chicken breast. Paired with a lively, saucy salad of slaw, green beans, and noodles, with notes of basil and lime.

Spicy Peanut Satay Chicken

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

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Coconut Cream
Free-range Chicken Breast
Fresh Basil
Green Beans
Honey
Lime
Mung Bean Vermicelli Noodles
Red Cabbage & Julienne Carrot
Story Time Spicy Peanut Butter
Tamari
White Sesame Seeds

From your kitchen:

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

Serves 1

LET’S GET GOING
Preheat the oven to 220°C on the grill setting. Position the oven rack about 15cm from the top. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until light brown, shifting occasionally. Remove from the pan on completion and set aside. Pat the chicken breast dry with paper towel. Make wide, criss-cross incisions on its surface, cutting a third of the way into the flesh. Season well and set aside.
COOK THE VERMICELLI
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain, toss through some oil to prevent sticking, and set aside.
GROOVY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When bubbling, simmer the halved green beans for 2-3 minutes until cooked al dente. Remove from the pan on completion, season, and set aside.
SATAY CHICKEN
Return the pan to a high heat with another drizzle of oil. When hot, fry the breast scored-side down for 2-3 minutes until crispy. Flip and fry for 1-2 minutes until golden but not cooked through. Transfer to a small baking tray and bend slightly to open the slits. Return the pan to a low-medium heat with a drizzle of oil. When hot, whisk in the peanut butter, tamari, honey, and half of the coconut cream until combined. Simmer for 1-2 minutes until slightly thickened, whisking regularly. Stir in the juice of ½ a lime (or to taste) and remove from the heat. Spoon ¼ of the sauce over the chicken, getting it into the slits. Pop under the grill for 5-6 minutes until cooked and lightly charred.
ASSEMBLE THE SALAD
Loosen the remaining satay sauce by whisking in the remaining coconut cream. If still too thick, gradually add water until drizzling consistency. Place the cabbage and carrot, cooked noodles, and green beans in a bowl. Toss through the satay dressing, three-quarters of the toasted sesame seeds, and three-quarters of the chopped basil. Season to taste.
YUM!
Plate up the noodle salad and top with the peanut satay chicken. Garnish with the remaining sesame seeds and chopped basil. Serve with a lime wedge on the side. You did it, Chef!

White Sesame Seeds - 5ml
Free-Range Chicken Breast - 1
Mung Bean Vermicelli Noodles - 1 cake
Green Beans - 80g
Story Time Spicy Peanut Butter - 30ml
Tamari - 15ml
Honey - 10ml
Coconut Cream - 50ml
Lime - 1
Red Cabbage & Julienne Carrot - 75g
Fresh Basil - 3g

Download the Recipe

Serves 2

LET’S GET GOING
Preheat the oven to 220°C on the grill setting. Position the oven rack about 15cm from the top. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until light brown, shifting occasionally. Remove from the pan on completion and set aside. Pat the chicken breasts dry with paper towel. Make wide, criss-cross incisions on the surface of each, cutting a third of the way into the flesh. Season well and set aside.
COOK THE VERMICELLI
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain, toss through some oil to prevent sticking, and set aside.
GROOVY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Remove from the pan on completion, season, and set aside.
SATAY CHICKEN
Return the pan to a high heat with another drizzle of oil. When hot, fry the breasts scored-side down for 3-4 minutes until crispy. Flip and fry for 2-3 minutes until golden but not cooked through. Transfer to a small baking tray and bend slightly to open the slits. Return the pan to a low-medium heat with a drizzle of oil. When hot, whisk in the peanut butter, tamari, honey, and half of the coconut cream until combined. Simmer for 1-2 minutes until slightly thickened, whisking regularly. Stir in the juice of 1 lime (or to taste) and remove from the heat. Spoon ¼ of the sauce over the breasts, getting it into the slits. Pop under the grill for 5-6 minutes until cooked and lightly charred.
ASSEMBLE THE SALAD
Loosen the remaining satay sauce by whisking in the remaining coconut cream. If still too thick, gradually add water until drizzling consistency. Place the cabbage and carrot, cooked noodles, and green beans in a bowl. Toss through the satay dressing, three-quarters of the toasted sesame seeds, and three-quarters of the chopped basil. Season to taste.
YUM!
Plate up the noodle salad and top with the peanut satay chicken. Garnish with the remaining sesame seeds and chopped basil. Serve with a lime wedge on the side. You did it, Chef!

White Sesame Seeds - 10ml
Free-Range Chicken Breast - 2
Mung Bean Vermicelli Noodles - 2 cakes
Green Beans - 160g
Story Time Spicy Peanut Butter - 60ml
Tamari - 30ml
Honey - 20ml
Coconut Cream - 100ml
Lime - 2
Red Cabbage & Julienne Carrot - 150g
Fresh Basil - 5g

Download the Recipe

Serves 3

LET’S GET GOING
Preheat the oven to 220°C on the grill setting. Position the oven rack about 15cm from the top. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until light brown, shifting occasionally. Remove from the pan on completion and set aside. Pat the chicken breasts dry with paper towel. Make wide, criss-cross incisions on the surface of each, cutting a third of the way into the flesh. Season well and set aside.
COOK THE VERMICELLI
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain, toss through some oil to prevent sticking, and set aside.
GROOVY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Remove from the pan on completion, season, and set aside.
SATAY CHICKEN
Return the pan to a high heat with another drizzle of oil. When hot, fry the breasts scored-side down for 3-4 minutes until crispy. Flip and fry for 2-3 minutes until golden but not cooked through. Transfer to a small baking tray and bend slightly to open the slits. Return the pan to a low-medium heat with a drizzle of oil. When hot, whisk in the peanut butter, tamari, honey, and half of the coconut cream until combined. Simmer for 1-2 minutes until slightly thickened, whisking regularly. Stir in the juice of 1 lime (or to taste) and remove from the heat. Spoon ¼ of the sauce over the breasts, getting it into the slits. Pop under the grill for 5-6 minutes until cooked and lightly charred.
ASSEMBLE THE SALAD
Loosen the remaining satay sauce by whisking in the remaining coconut cream. If still too thick, gradually add water until drizzling consistency. Place the cabbage and carrot, cooked noodles, and green beans in a bowl. Toss through the satay dressing, three-quarters of the toasted sesame seeds, and three-quarters of the chopped basil. Season to taste.
YUM!
Plate up the noodle salad and top with the peanut satay chicken. Garnish with the remaining sesame seeds and chopped basil. Serve with a lime wedge on the side. You did it, Chef!

White Sesame Seeds - 10ml
Free-Range Chicken Breast - 2
Mung Bean Vermicelli Noodles - 2 cakes
Green Beans - 160g
Story Time Spicy Peanut Butter - 60ml
Tamari - 30ml
Honey - 20ml
Coconut Cream - 100ml
Lime - 2
Red Cabbage & Julienne Carrot - 150g
Fresh Basil - 5g

Download the Recipe

Serves 4

LET’S GET GOING
Preheat the oven to 220°C on the grill setting. Position the oven rack about 15cm from the top. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until light brown, shifting occasionally. Remove from the pan on completion and set aside. Pat the chicken breasts dry with paper towel. Make wide, criss-cross incisions on the surface of each, cutting a third of the way into the flesh. Season well and set aside.
COOK THE VERMICELLI
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain, toss through some oil to prevent sticking, and set aside.
GROOVY GREEN BEANS
Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When bubbling, simmer the halved green beans for 5-6 minutes until cooked al dente. Remove from the pan on completion, season, and set aside.
SATAY CHICKEN
Return the pan to a high heat with another drizzle of oil. When hot, fry the breasts scored-side down for 4-5 minutes until crispy. Flip and fry for 2-3 minutes until golden but not cooked through. Transfer to a baking tray and bend slightly to open the slits. Return the pan to a low-medium heat with a drizzle of oil. When hot, whisk in the peanut butter, tamari, honey, and half of the coconut cream until combined. Simmer for 2-3 minutes until slightly thickened, whisking regularly. Stir in the juice of 2 limes (or to taste) and remove from the heat. Spoon ¼ of the sauce over the breasts, getting it into the slits. Pop under the grill for 5-6 minutes until cooked and lightly charred.
ASSEMBLE THE SALAD
Loosen the remaining satay sauce by whisking in the remaining coconut cream. If still too thick, gradually add water until drizzling consistency. Place the cabbage and carrot, cooked noodles, and green beans in a bowl. Toss through the satay dressing, three-quarters of the toasted sesame seeds, and three-quarters of the chopped basil. Season to taste.
YUM!
Plate up the noodle salad and top with the peanut satay chicken. Garnish with the remaining sesame seeds and chopped basil. Serve with a lime wedge on the side. You did it, Chef!