Shredded satay chicken
Pile raw crunchy veg alongside this quick and easy chicken satay noodle supper. Ready in 15 minutes.
Ingredients
- 2 free-range skinless chicken breasts
- 70g/2½oz rice noodles
- 3 garlic cloves, crushed
- 1 small handful fresh coriander, torn into small pieces
- 2 tbsp peanut butter
- 3 tbsp light soy sauce
- 2 tbsp clear honey
- 1 tsp chilli oil
- 1 tbsp balsamic vinegar
- 1 cucumber, peeled and cut into thin strips
Method
Preheat the grill to its highest setting.
Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly.
Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool.
Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces.
Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth.
To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce.
Summer
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