Caramelised Chicken and Papaya Satay Noodles Recipe

This Indonesian-inspired dish combines all our favourite things; a fragrant marinade, grilled caramelized chicken and a herbaceous papaya salad. Peanut butter is the hero of this satay-inspired dressing and, while fish sauce is certainly a pungent ingredient, don’t be put off – it adds heaps of flavour.

Serves 4 - 20 mins to prepare and 15 mins to cook - 434 calories / serving

500g chicken thigh fillets, sliced
2 tbsp light soy sauce
2 tsp light brown sugar
½ tsp fish sauce
4 spring onions, cut into 2cm lengths
120g rice noodles
1 red chilli, sliced
30g pack coriander, chopped
small handful chopped basil leaves
40g watercress
1½ papayas, peeled, seeded and sliced

For the dressing
3 tbsp smooth peanut butter
1 tbsp light soy sauce
1 lime, juiced
1 tsp sesame oil
½ tsp coriander seeds, crushed

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Preheat the grill to high. Marinate the chicken in the soy, sugar and fish sauce for 5 mins. Thread onto metal skewers with the onions and put on a tray. Discard the marinade.

Grill for 15 mins, turning every few mins, until the chicken is cooked through and caramelised on all sides.

Put the noodles in a bowl and cover with boiling water. Leave for 3 mins, until cooked. Drain and rinse under cold water.

Meanwhile, whisk together the dressing ingredients in a bowl with 5 tbsp water.
Combine the noodles, chilli, coriander, basil and watercress. Serve on plates with the papaya, chicken and dressing.

Tip: If you prefer a milder taste, remove all the seeds from your chilli before adding it to the salad.

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