This easy but tasty recipe will see you utilizing fresh produce from your veggie garden. Quick & healthy, you can add a bit of punch to your satay with the seasoning otherwise leave it out for the whole family to enjoy. As always the amount of chilli you add depends on your liking.
Ingredients
1 tbsp Peanut Oil or Rice Bran Oil
400gm Chicken Thigh Fillets – diced
5-6 cups of Vegetables – chopped to size
2 cloves of Garlic – crushed and diced
1 large Red Onion – cut in wedges
200gm of rice stick noodles
Seasoning
½ tsp Coriander powder
½ tsp Cumin powder
¼ tsp Turmeric powder
¼ tsp Chilli powder
½ tsp Salt
¼ tsp White Pepper
Sauce
1 tbsp Soya Sauce
1 tbsp Fish Sauce
2 tsp Sesame Oil
½ Lime – freshly squeezed
80mls Coconut Cream
80mls Water
Method
1. Soften noodles as per packet instructions and set aside.
2. Combine sauce & seasoning ingredients (if desired) in a small saucepan and bring to a simmer over a low heat. Cook for 2-3min and set aside.
3. Heat oil in a wok or skillet over a high heat.
4. Add chicken and stir fry until cooked through and a little browned. Remove and set aside.
5. Add onion and garlic, stir fry for 1 minute.
6. Add all vegetables and stir fry for 3-5 minutes or until al dente. .
7. Add noodle, chicken and sauce, combine gently to heat through.
8. Serve on its own or on a bed of Jasmin Rice.
