Chicken satay noodles
We've had speedy suppers all this week, where from start to finish the whole process takes just 10 minutes. Perfect for those wanting something quick and simple to make for the kids' tea or to rustle up after work.
Today Sally's here to show us that you can be quick and still be healthy! This recipe works brilliantly with prawns as well.
(Serves 4)
Ingredients:
2 tbsp crunchy peanut butter1 tsp soy sauce1 tbsp dark brown sugar2 garlic cloves, crushed2 tsp mild curry powder1 tsp Chinese five-spice powder300g lean chicken breast, thinly sliced1 tbsp extra virgin olive oil1 onion, sliced75g mangetout or frozen peas, defrosted100g baby sweetcorn, halvedHalf a red pepper, thinly sliced300g straight to wok noodles85g bag of watercress, leaves picked
Method:
In a large bowl, combine the peanut butter, soy sauce, sugar, garlic, curry powder and five-spice powder, then add the chicken and stir to combine
Heat the olive oil in a large nonstick frying pan over a high heat, then add the chicken and onion and cook for 3-4 minutes, stirring, until golden
Add the mange tout, sweetcorn and pepper with a tablespoon of water, and continue stir-frying for a further couple of minutes or until the chicken is cooked through
Add the noodles and cook for a further 2-3 minutes until all the ingredients are blended and piping hot. Stir through the watercress leaves, allow to wilt and serve.