Total Time
Prep 20 mins
Cook 30 mins

Personal recipe

Ingredients Nutrition


  1. Brown chicken (with or without skin) in olive oil or peanut oil.
  2. Remove chicken and set aside to cool.
  3. Cook pasta until al dente, drain, run under cool water, set aside and coat with olive or peanut oil well.
  4. Wash all veggies well.
  5. Separate bok choy into pieces and cut leaves and stems and set aside in two separate bunches.
  6. Chop watercress into half the length and set aside.
  7. Finely chop garlic and onions and saute till garlic turns color and onions become translucent Add the bok choy stalks and watercress and saute lightly.
  8. When watercress leaves start to wilt, add the bok choy leaves and sprouts.
  9. Saute lightly and mix well.
  10. Season with salt and pepper.
  11. Shred the chicken into the mix and saute until veggies are half done.
  12. Pour entire bottle of sate sauce to coat well (if you like a thick rich sauce use another 1/2 bottle of sate).
  13. Add dash of sesame oil and simmer over very low flame.
  14. Correct seasoning with fish sauce.
  15. After 15 minutes add the pasta and toss well.
  16. Garnish with cilantro on serving.