Chicken Satay Noodles

📝 Ingredients

• 140 g dried wheat noodles (egg-free Chinese noodles)
• 260 g chicken breast
• 40 g plain peanut butter (2 heaped tbsp)
• 100 ml light coconut milk
• 2 tbsp light soy sauce
• 1 tbsp honey
• 1 lime
• 1 tsp chilli sauce
• 1 tbsp neutral oil
• 1 red pepper
• 200 g broccoli
• 1 garlic clove
• 15 g unsalted roasted peanuts, crushed

🍴 Utensils

• Wok or large frying pan
• Large saucepan
• Slotted spoon
• Colander
• Whisk
• Kitchen tongs

📖 Steps

1. Make the satay sauce: in a bowl, whisk the peanut butter with the coconut milk, 1 tbsp soy sauce, the honey, lime juice, chilli sauce and grated garlic until you have a smooth sauce that coats the back of a spoon.
2. Cut the chicken into 1 cm strips, mix with the rest of the soy sauce and set aside. Cut the broccoli into small florets and the pepper into thin strips so they cook as quickly as the chicken.
3. Bring a large pan of water to the boil. Blanch the broccoli florets for 2 minutes, lift them out with a slotted spoon, then cook the noodles in the same water according to the packet. Drain and rinse briefly under cold water.
4. Heat the oil in the wok over a high heat. Stir-fry the chicken for 4 to 5 minutes until golden and no longer pink in the middle (cut the thickest strip to check).
5. Add the pepper and broccoli and stir-fry for 2 to 3 minutes over a high heat, stirring often: the vegetables should stay bright green and slightly crunchy.
6. Turn down to a medium heat, add the noodles then the satay sauce. Toss with tongs for 1 to 2 minutes until everything is coated. If the sauce gets too thick, loosen it with 2 to 3 tbsp hot water.
7. Serve straight away, sprinkled with crushed peanuts. Don't let the sauce cook for long over a high heat: peanut butter quickly catches on the bottom of the wok and turns bitter.