Sate Chicken and Noodles - Chinese Style |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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) |
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 |
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.
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