Sate Chicken and Noodles - Chinese Style

Name: Sate Chicken and Noodles - Chinese Style
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2-4 serving(s)
Ingredients: 500 g chicken thigh fillets, skin and all visible fat removed; 1 1/2 teaspoons soy sauce; 1/4 teaspoon black pepper (or a good grind of the pepper grinder!); 2 teaspoons sesame oil; 1 teaspoon cornflour; 2 tablespoons water; 1 tablespoon peanut oil (or I use spray oil, extra light olive oil); 200 g of thin dried noodles (or noodles of choice); 1 garlic clove, finely diced; 1 medium onion, roughly sliced; 3 teaspoons peanut butter (I use reduced fat); 2 teaspoons shaox hsi wine; 1 teaspoon curry powder; 1 teaspoon Chinese five spice powder; 1/2 teaspoon cayenne pepper; 2 tablespoons water; 2 teaspoons soy sauce; 1/2 teaspoon sugar; 5 -6 pieces broccoli; 1/2 capsicum, finely chopped; 1 -2 spring onion, finely chopped

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Recipe by amanda l b

I've adapted this recipe from an old Womens Weekly Chinese cookbook, it's proven to be a hit in my household. The original recipe was for beef, so I imagine you could substitute this in my recipe. I've used broccoli, capsicum and spring onions, but you could add whatever vegetables you like.

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READY IN: 45mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

500

g chicken thigh fillets, skin and all visible fat removed
1 ¹⁄₂

teaspoons soy sauce
¹⁄₄

teaspoon black pepper (or a good grind of the pepper grinder!)
2

teaspoons sesame oil
1

teaspoon cornflour
2

tablespoons water
1

tablespoon peanut oil (or I use spray oil, extra light olive oil)
200

g of thin dried noodles (or noodles of choice)
Sauce
1

garlic clove, finely diced
1

medium onion, roughly sliced
3

teaspoons peanut butter (I use reduced fat)
2

teaspoons shaox hsi wine
1

teaspoon curry powder
1

teaspoon Chinese five spice powder
¹⁄₂

teaspoon cayenne pepper
2

tablespoons water
2

teaspoons soy sauce
¹⁄₂

teaspoon sugar
Vegetables
5 -6

pieces broccoli
¹⁄₂

capsicum, finely chopped
1 -2

spring onion, finely chopped

DIRECTIONS

For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
In a bowl, combine the water and corfour, mix until it is paste-like.
To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
Add the garlic and cook a further minute or two.
Return the chicken to the wok, and then add the sauce.
Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
Add the noodles to the wok, toss through - add a little more water if needed.
Serve in bowls and top with spring onions.