eCook Meal
Spicy Peanut Satay Chicken
with mung bean noodles, coconut cream, tamari & fresh basil
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R186.70
for 4 servings · R46.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
-
Coconut Cream needs 200 mlCoconut Cream 400 ml 400 ml at R39.99 · 50% of packR20.00
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Free-Range Chicken Breast needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Tamari needs 60 mlAsian Tamari Soy Sauce 200 ml 200 ml at R61.99 · 30% of packR18.60
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
Not in the Woolies basket — source these elsewhere:
- Story Time Spicy Peanut Butter
- Mung Bean Vermicelli Noodles - 4 cakes
- Red Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 30 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 40 and 50 minutes.
How many servings does Spicy Peanut Satay Chicken provide?
4 servings
What are the main ingredients in Spicy Peanut Satay Chicken?
Chicken, Chicken Breast, Coconut Cream, Fresh Basil, Green Beans, Honey, Lime, Mung Bean Vermicelli Noodles, Shredded Red Cabbage & Julienne Carrot, Story Time Spicy Peanut Butter, Tamari, White Sesame Seeds
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Spicy Peanut Satay Chicken?
Chicken, Chicken Breast, Coconut Cream, Fresh Basil, Green Beans, Honey, Lime, Mung Bean Vermicelli Noodles, Shredded Red Cabbage & Julienne Carrot, Story Time Spicy Peanut Butter, Tamari, White Sesame Seeds
How many calories does Spicy Peanut Satay Chicken have?
calories
How much fat content does Spicy Peanut Satay Chicken have?
grams