Chicken Satay Noodle Bowl (2024)

• ▢ 1 small package of Rice Noodles
• ▢ 1 teaspoon sesame oil

To Marinate Chicken:

• ▢ 1 package Maple Leaf Prime Chicken Breasts, (.72kg or 1.5lb)
• ▢ 1 tablespoon soy sauce, (or Tamari)
• ▢ 1 tablespoon peanut oil
• ▢ 2 tablespoon brown sugar
• ▢ ½ tablespoon ginger, , minced
• ▢ 1 tablespoon lime juice
• ▢ 1 small red thai chilli, , finely chopped

For the Peanut Sauce:

• ▢ 1 small onion, , finely chopped
• ▢ 1 clove garlic, , crushed
• ▢ 1 small red thai chilli, , finely chopped
• ▢ 1 tablespoon brown sugar
• ▢ 4 tablespoon smooth peanut butter
• ▢ 1 teaspoon soy sauce
• ▢ 1 cup coconut milk
• ▢ 1 teaspoon lime juice
• ▢ 1 teaspoon fish sauce

For the Veggies:

• ▢ 2 teaspoon peanut oil
• ▢ 1 cup red bell pepper, , cut into strips
• ▢ 1 cup yellow bell pepper, , cut into strips
• ▢ 1 cup carrots, , cut into strips
• ▢ 1 ½ cups mushrooms, , sliced
• ▢ 1 ½ cups snow peas, , strings removed
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon sesame oil

For Topping:

• ▢ ½ cup chopped roasted peanuts

Prepare the Rice Noodles:

• Remove the noodles from the package and soak in warm water for 10 minutes.

• Meanwhile, bring a pot of water to a boil.

• After 10 minutes, add the noodles to the boiling water and cook for 2 minutes. Then drain and rinse with cold water to stop the cooking process. Drain thoroughly then toss with the sesame oil. Set aside until ready to use.

Marinate the Chicken Strips:

• Place the chicken breasts on a cutting board and cut into 1 inch thick strips.

• In a bowl combine the soy sauce, peanut oil, brown sugar, ginger, lime juice and chilli. Add the chicken strips and coat with the mixture. Cover and set aside in the fridge to marinate for 1 hour (or overnight).

Make the Sauce:

• Place a small saucepan over medium heat.

• Add the onion and cook for 3-4 minutes, or until they become translucent. Then add the garlic and chilli and cook for another minute or two, or until the garlic is fragrant.

• Add the sugar and stir gently. Cook until the mixture is slightly caramelized.

• Add the peanut butter and soy sauce, and stir through.

• Whisk the coconut milk into the mixture and warm through. Set aside until ready to use.

Cook the Vegetables:

• Heat the peanut oil in a large skillet over medium-high heat. Add the vegetables and cook for 4-5 minutes, or until the veggies are browned a bit. Add the salt during the last minute of cooking, and then drizzle with the sesame oil. Set aside until ready to use.

Cook the Chicken:

• Remove excess marinade from the chicken and thread the strips onto skewers.

• Cook the chicken on a hot grill for 4-5 minutes, being careful not to overcook the meat. Set aside to rest for a few minutes.

Assemble the Dish:

• Place some noodles in the bottom of your bowl, and stir in a bit of the peanut sauce. This will help loosen up the noodles. Top with some of the cooked veggies.

• Remove the chicken from the skewers and place a few pieces of chicken in the bowl.

• Top everything with more peanut sauce, and the crushed roasted peanuts (if using).

If you're using wooden skewers, be sure to soak them in advance so they don't burn on the grill.

Substitute Tamari for the Soy Sauce to make this dish Gluten-free

Recipe adapted from: https://savorysweetlife.com/2009/05/chicken-satay-and-coconut-peanut-sauce/