Satay Chicken Stir Fry

• Meat

  • 400 g Chicken - we used

• Produce

  • 80 g Baby corn
  • 100 g Broccoli, Tender Stem
  • 1 Carrot cut into ribbons using a vegetable peeler
  • 1 Chilli, red
  • 1 Lime, Juice of
  • 80 g Pak choy
  • 1 Peanuts
  • 5 Spring onions

• Canned Goods

  • 1 400g tin Coconut milk
  • 1 tsp Thai curry paste, red

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Peanut butter
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 320 g Egg noodles in your preferred thickness

• Baking & Spices

  • 1 tsp Corn flour

• Other

  • 1/2 tbsp Kacip manis
  • 80g Mange Tout

Found on thecookreport.co.uk

Description

Directions

• Start by adding the chicken, soy sauce, fish sauce, kacip manis and cornflour to a large bowl and mixing together. Set aside until you are ready to use.
• Place the noodles into some boiling water and cook them according to packet instructions. Once theyre cooked drain them and rinse with cold water before returning to the pan and coating with a little oil. Set aside until ready to use.
• Heat a little cooking oil in a large wok over a medium-high heat. Once its hot, add the chicken and brown all over (you might need to do this batches) for about 5 minutes or until it looks super tasty. Remove the chicken from the wok and place on a board. The chicken wont be cooked through yet but dont worry, youll add it back soon to cook all the way through.
• Throw the spring onion and the broccoli into the wok and stir fry for a couple of minutes. Add the curry paste to the wok and cook for a few more minutes until fragrant. In the meantime, slice the chicken into strips.
• Add the peanut butter and pour the coconut milk into the wok. Give everything a good mix and bring to a boil. Return the chicken along with the carrot ribbons. After about 3 minutes add the rest of the veg and the chilli. Return to the boil and add the lime juice.
• Add the noodles to the wok and stir everything together until coated. Add the spinach just before serving then remove from the heat and allow it to wilt. Serve topped with peanuts, coriander and spring onion.