Feel inspired with our collection of fond food memories! All about indulgence, perfection and proper home cooking, the our ‘Lets talk recipes’ cookbook feature delivers on that promise!
Megan McIntosh – “I train a lot and eat healthy so this dish reminds me of having a takeaway! Being much healthier than a chicken satay from the Chinese, this recipe allows me to indulge in something very tasty when I fancy a treat. I love the nutty taste and texture from the peanut sauce and the combination of all the elements of the dish in a little parcel is simply amazing!”
HANDS-ON TIME 30 MINS
COOK TIME 10-15 MINS
INGREDIENTS (SERVES 4)
- ½ small bunch of fresh coriander
- 1 fresh red chilli (stalk removed)
- ½ clove garlic (peel and chop)
- 3 heaped tbsp good quality
- peanut butter
- soy sauce
- 2cm piece of fresh ginger
- (peel and chop)
- 2 limes (grate the zest)
- 4 x 180gm skinless chicken breasts
- honey for drizzling
- 2 packs of Amoy
- Straight to Wok Noodles
- 100g unsalted cashews
- ½ medium sized
- red onion (peeled)
- 1 fresh red chilli
- small bunch of fresh coriander
- 1-2 tbsp soy sauce
- 1 lime (juiced)
- 1 tsp sesame oil
- 1 tps fish sauce
- 1 tps honey
- 2 little gem lettuces
- ½ small bunch fresh coriander
- optional: 1 fresh red chilli
- soy sauce
- 1 lime
- Put the coriander into the food processor with the chilli, peeled garlic, 3 heaped tbsp of peanut butter and a lug of soy sauce. Add the ginger and the zest of both limes, sqeeze in the juice of 1 lime. Add a couple of splashes of water and whiz to a spoonable paste.
- Trim the bases off the little gem lettuces. Rinse in a colander, spin dry and take straight to the table.
- Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin. Add to the warm pan and leave to toast, tossing occasionally.
- Put the red onion half in the processor with the chilli and the stalks from the bunch of coriander. Pulse until finely chopped, then put into a large serving bowl with 1 or 2 tbsp of soy sauce and a few lugs of extra virgin olive oil. Add the juice of 1 lime and stir in 1 tsp each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Add the noodles to the bowl.
- Toss your cashews and turn the heat up high. Add 1 tsp of honey and toss until golden. Place in small serving bowl.
- Chop chicken into bite size chunks & coat with set aside satay mix. Grill on high turning occasionally until chunks have gone charred and are cooked through.
- Everyone can build their own parcels of lettuce, noodles, chicken, satay sauce and cashews.