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Chargrilled chicken with peanut butter noodles

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Ingredients

3 x 150g packs Straight to wok udon noodles
1/2, cut into batons Cucumber
4, sliced Spring onions
150g Beansprouts
2 tbsp Smooth peanut butter
4 tbsp Coconut milk
Juice of 2 limes
2 tsp Mild curry powder
1.5 tbsp Honey
1 tbsp Light soy sauce
1/2 inch Grated ginger
3, each cut in half crosswise Chicken breasts

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Chargrilled chicken with peanut butter noodles

Features:
    • Serves 4
    • Easy

    Directions

    This can be made with a variety of vegetables and you can substitute the chicken for a tofu steak or fish of your choice. It’s really tasty and peanut butter is often a hit with kids (assuming they don’t have a nut allergy). Minimal effort required for this too!

    I use straight to wok noodles to cut down on cooking time and pots but you can obviously use egg noodles, rice noodles (if going gluten free) or soba noodles.

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    Steps

    1
    Done

    Marinate the chicken

    Slice the chicken in half crosswise. In a shallow bowl mix together the marinade: ginger (grated), juice of 1 lime and 1/2 tbsp runny honey. Add the chicken breasts and massage the marinade into all of the breasts. Place in the fridge for half an hour.

    2
    Done

    Prepare the sauce for the noodles

    In a bowl, mix together the juice of 1 lime, peanut butter, coconut milk, curry powder, 1 tbsp honey and soy sauce.

    3
    Done

    Cook the chicken

    In a griddle pan or grill, cook the chicken breasts. This shouldn't take longer than 7 minutes each side.

    4
    Done

    Assemble the noodles

    Once the chicken is cooking, in a wok, add a little oil and add the noodles. Stir fry until they start to loosen from their blocks. This should only take a minute or two. Add the noodle sauce and mix. Stir fry for few minutes until heated through and coating the noodles. Turn the heat off and add the beansprouts, cucumber and spring onions. Mix thoroughly. Serve in bowls with the grilled chicken on top.

    Alison Lyles

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