Chicken satay with hokkien noodles

An oldie but a goodie…The sauce is quite mild so you'll need to pump up the flavour for the grown-ups with the addition of some fresh chopped chilli if you like. I also ditch the noodles for my trusty cauliflower ‘rice’ and add a salad on the side!

INGREDIENTS

1 tablespoon peanut oil

1 onion, sliced

2 garlic cloves, crushed

1 teaspoon ginger, grated

500g boneless, skinless chicken breasts, cut into cubes

1/2 green capsicum, seeded and sliced

100g green beans, cut into 3 cm lengths

1 carrot, diced

2 tablespoons sweet chilli sauce

2 tablespoons dark soy sauce

2 tablespoons crunchy peanut butter

1 tablespoon rice vinegar

200g hokkien noodles

INGREDIENTS FOR ADULTS

2 handfuls green salad leaves

1/2 teaspoon sesame oil

1 teaspoon olive oil

squeeze lemon juice

freshly ground black pepper

1 quantity Cauliflower ‘rice’

salt

METHOD

Heat the peanut oil in a large wok over a high heat. Sauté the onion, garlic and ginger until the onion begins to soften, about 3 minutes. Add the chicken and stir-fry for about 4–5 minutes, or until the chicken starts to brown. Add the capsicum, beans and carrot, and fry for a further 5 minutes, or until the vegetables and chicken are cooked through.

Add the sweet chilli and soy sauces, peanut butter, rice vinegar and ¼ cup of water to the wok and stir.

Remove half the chicken mixture to a bowl and keep warm.

DISH ONE

Add the hokkien noodles to the chicken mixture still in the wok and stir until the noodles are warmed through. Serve the chicken satay noodles to the kids.

DISH TWO

Combine the salad leaves, sesame oil, olive oil and lemon juice in a bowl. Season with salt and pepper.

Serve the remaining chicken with the salad and cauliflower ‘rice’.

#janeken2 #chicken #satay #hokkien #noodles