Chicken Satay Stir Fry Recipe
A delicious, quick and easy peanut chicken satay stir fry with egg noodles in and mangetout that will for from your fridge to your table in under 30 minutes!
Servings 2 Servings
Calories 862kcal
Ingredients
- 300 g Chicken Thighs 10oz
- 2 Garlic Cloves
- 15 g Ginger ½ of a Thumb-Sized Piece
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 40 g Honey 2 tablespoon
- 2 Garlic Cloves
- 1 Medium Onion 150g
- 2 Spring Onions
- 1 Medium Hot Red Chilli Pepper Optional
- 75 g Mangetout or Snow Peas ½ Cup
- 2 Bundles Dried Egg Noodles
- 2 tablespoon Peanut Butter
- 3 tablespoon Raw Peanuts
- 2 tablespoon Cooking Oil
Instructions
- Trim the chicken thighs of any sinew and fat, then cut them into slices 4-5mm thick and place them into a bowl.
- Peel and chop the garlic cloves as finely as you can.
- Peel and grate the ginger.
- Mix together the soy sauces, Chinkiang vinegar and honey with the ginger and garlic in a bowl and pour it over the chicken and let it sit for 10 minutes.
- Top and tail the onion and peel it, then cut it into 6 wedges and break each wedge into petals.
- Cut the spring onions into rounds as finely as you can.
- Finely slice the red chilli pepper into rounds as thinly as you can.
- If your mangetout or snow peas are quite large, cut them in half.
- Cook the egg noodles as per the instructions on the packet, then drain and refresh in cold water. Make sure that you reserve 2 tablespoons of the cooking liquid.
- Mix the peanut butter with the reserved hot water from the cooking noodles.
- Heat a wok over a medium-high heat and toast off the raw peanuts, making sure that you do not burn them, then set them aside to cool.
- Return the wok to a high heat.
- Whilst the wok is heating up, remove the chicken from the marinade and place it in another bowl, then mix the marinade with the peanut butter mix you made in step 9.
- When the wok is shimmering hot, add the cooking oil followed by the onions and stir-fry for 60-90 seconds.
- Add the chicken and stir-fry for 2 minutes.
- Add the drained noodles and mangetout and stir-fry for 1 minute.
- Pour in the sauce and cook for a final minute.
- Finally, crush the now-cooled peanuts lightly and garnish the dish with them, the red chilli and spring onions.
Nutrition
Serving: 1 | Calories: 862kcal | Carbohydrates: 57g | Protein: 52g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 39g | Cholesterol: 207mg | Sodium: 1882mg | Fiber: 8g | Sugar: 27g
