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.