Sate Chicken and Noodles - Chinese Style

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 21
• Serves: 2-4

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)

• 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

1. For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
2. In a bowl, combine the water and corfour, mix until it is paste-like.
3. To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
4. Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
5. 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).
6. Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
7. Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
8. Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
9. Add the garlic and cook a further minute or two.
10. Return the chicken to the wok, and then add the sauce.
11. Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
12. Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
13. Add the noodles to the wok, toss through - add a little more water if needed.
14. Serve in bowls and top with spring onions.