January 08, 2017
Dinner, Main Dish, Poultry,
Chicken, Asian, Quick Meals, Weeknight Meals, Stove Top, Boneless Pieces, Spicy more
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"From Super Food Ideas September '16"
Prepare noodles following packet directions and drain.
Meanwhile, combine lemongrass, ginger and 2 teaspoons peanut oil in a glass or ceramic bowl and add chicken, rubbing to coat.
Heat oil in a large frying pan over medium heat and cook chicken for 3 to 4 minutes each side or until cooked through and transfer to a plate and cover to keep warm.
Heat remaining peanut oil in a pan over medium-high heat and add eschalot, garlic and chilli and cook for 4 minutes or until onion has softened and then add satay sauce and coconut milk and bring to the boil and then reduce heat to low and simmer for 5 minutes or until slightly thickened and then remove from heat and stir in sesame oil.
Slice chicken and divide noodles and cucumber among 4 bowls and top with the chicken and then spoon over satay sauce and sprinkle with peanuts, extra chilli and coriander to serve.
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