Ingredients

4 tbsp no added sugar smooth peanut butter
3 tbsp reduced salt soy sauce
2 tbsp maple syrup
2 limes, juice
4 chicken breast fillets, cut into large chunks
225g pack wholegrain rice vermicelli noodles
1 tsp toasted sesame oil
4 small carrots, peeled and cut into julienne, matchsticks or coarsely grated
200g pack radishes, trimmed and sliced
200g pack trimmed sugar snap peas, sliced
4 salad onions, sliced

Method

1. Preheat the grill to high. Whisk the peanut butter, soy, maple syrup and juice of 1½ limes in a bowl with 1 tbsp warm water. Set 3/4 aside until ready to serve. Add the remaining dressing to the chicken. Marinate for 10 minutes (or up to 12 hours, covered in the fridge) as you chop the vegetables.

2. Thread the marinated chicken onto 8 skewers, place on a large foil-lined baking tray and grill for 15-18 minutes, turning occasionally until the chicken is cooked through, there is no pink meat and the juices run clear.

3. Soak the noodles for 4 minutes in a large bowl of just-boiled water. Drain and rinse under hot water from a kettle to separate the noodles, then shake thoroughly to dry. Toss in a bowl with the sesame oil, remaining lime juice, carrots, radishes, sugar snaps and salad onions. Divide between plates, and top each with 2 chicken skewers, spooning the reserved peanut sauce over the top.

Cook’s tipTry making the peanut satay sauce with different nut butters. Almond or cashew butter both work really well in this recipe. 

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