Ingredients
- 125 grams boneless skinless chicken breast (trimmed of fat)
- Olive oil cooking spray
- 80 grams rice noodles (Singapore Noodles, or gluten-free noodles)
- Cucumber (1/2 small Lebanese cucumber, peeled into ribbons)
- 1 carrot, peeled into ribbons (small carrot)
- 31 grams bean sprouts (1/4 cup)
- 1/4 cup coriander leaves
- FOR SATAY SAUCE
- 3 teaspoons peanut butter (no-added-salt peanut butter)
- Lemon juice (from 1/2 lemon)
- 2 teaspoon sweet chilli sauce (or gluten-free sweet chilli sauce)
- 1 teaspoon low-sodium soy sauce (or gluten-free soy sauce)
How to Make
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Step 1: Preheat a chargrill pan on medium high heat.
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Step 2: Spray both sides of the chicken with cooking spray and place on the chargrill pan and immediately reduce heat to medium and cook for 4 minutes each side, then transfer to a plate and loosely cover with foil to keep warm.
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Step 3: To maked satay sauce, put the peanut butter, lemon juice, sweet chilli sauce and soy sauce in a small saucepan and cook, whisking continuously over medium heat, until the sauce is well combined and a nice smooth consistency.
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Step 4: Meanwhile cook noodles in a saucepan of boiling water for 2 minutes and drain well and place in a serving bowl.
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Step 5: Combine cucumber, carrot, sprouts and coriander and add to the bowl.
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Step 6: Diagonally slice chicken and arrange on top and then spoon over satay sauce and serve immediately.
We hope you enjoy this recipe!
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