Sate Chicken and Noodles - Chinese Style
- Ready In:
- 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
- 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.
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<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen. I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.