Chicken Satay Noodle Stir Fry
Save Recipe
A tasty, protein-packed stir fry that doubles as a grab-and-go lunch, this chicken satay noodles recipe gives you that bold peanut satay flavour — without the heaviness of coconut milk. It’s a simple, healthy twist on stir fry satay chicken that’s perfect for hectic evenings or prepping for the week.note - ingredients can be approximate
Equipment
- wok, recommended
Ingredients
Satay Sauce
- 85 g (⅓ cup) peanut butter, see note 1
- 60 g (¼ cup) soy sauce, all purpose
- 15 g (1 tablespoon) sweet chilli sauce, optional, see note 2
- 10 g (2 teaspoon) lemon juice, see note 3
- 1 clove garlic, see note 3
- 3 g (¼ teaspoon) ginger, see note 3
- 60 ml (¼ cup) hot water, see note 4
Chicken stir fry
- 15 g (1 tablespoon) neutral high-heat oil , e.g. sesame, avocado, vegetable
- 500 g (1 lb) chicken breast, diced
- 10 g (2 tablespoon) corn starch, cornflour
- 150 g brown onion, approx.1
- 100 g (3 oz) carrot, approx.1
- 150 g (3 ½ oz) zucchini, approx.1
- 100 g (3 ½ oz) bell pepper , capsicum, approx.1
- 250 g (14 oz) dried noodles, see note 5
Instructions
Prepare
- Dice: 150 g brown onion, 100 g (3 oz) carrot, 150 g (3 ½ oz) zucchini, 100 g (3 ½ oz) bell pepper .
- Dice 500 g (1 lb) chicken breast and toss with 10 g (2 tablespoon) corn starch in a bowl.
- Mince or grate 1 clove garlic and 3 g (¼ teaspoon) ginger, add into a jar with a tight lid with 85 g (⅓ cup) peanut butter, 60 g (¼ cup) soy sauce, 15 g (1 tablespoon) sweet chilli sauce, 10 g (2 teaspoon) lemon juice, 60 ml (¼ cup) hot water. Shake to combine. Adjust water if needed.
Cook
- Heat 15 g (1 tablespoon) neutral high-heat oil in a large wok or pan over medium-high heat.
- Add onion and sauté for 2 minutes then add chicken for 2–3 minutes until it’s mostly white (doesn't need to be fully cooked through).
- While the chicken is cooking, rehydrate the 250 g (14 oz) dried noodles according to packet instructions minus 1-2 minutes. Once cooked, rinse with cold water and set aside.
- Add your carrot, zucchini, and capsicum (or other veggies) to the chicken and stir-fry 2 minutes until just beginning to soften.
- Add satay sauce to the pan, stir to coat all pieces, bring to a boil, then reduce heat to medium-low.
- Add the noodles and combine everything. The dish will be done once chicken reaches an internal temperature of 69°C (160°F) (then carryover will bring it to 74°C/165°F).
- Dish out, then top with crushed peanuts, fresh coriander (cilantro), or chilli flakes if desired.
Video
Notes
Note 1 – Peanut Butter
For best results, I recommend a GOOD QUALITY peanut butter where the only ingredients are peanuts and salt (nothing else). Smooth will give you the creamiest texture, but if you don't mind a few lumps and bumps, crunchy is fine.
Note 2 – Sweet Chilli Sauce
Sweet chilli will give a mild spice without the heat. If you want spicier, opt for chilli flakes, fresh chilli or hot sauce. Adjust to preferences.
Note 3 - Garlic and Ginger
Fresh is recommended for best flavour, but you can use pre-minced if required.
Note 4 – Hot Water
This initial amount is to help combine the satay sauce. When you add it to the stir fry, you might find you want more liquid to help hydrate the noodles. If this is the case, add small amounts at a time until your desired consistency (remembering that the cornstarch from the chicken will help it thicken up slightly).
Note 5 - Noodles
I recommend dried noodles if you're looking to meal prep or have this as leftovers as they keep better in the fridge. If you're eating it that night (or the day after), you an use fresh noodles (approx. 400g/1lb).
Storing
Store Chicken Satay Noodles in an airtight container (preferably glass) in the refrigerator for up to 4 days.
Reheating
DON'T try to stir the noodles before reheating. They will break.
Add a splash of water or soy sauce to the stir fry satay noodles and reheat in the microwave (1 minute intervals for approx. 3 minutes) or over medium heat on the stove (approx. 5-10 minutes).
Freezing
Freeze individual portions (without noodles) in airtight containers or ziplock bags for up to 6 months.
Nutrition
Calories: 551kcalCarbohydrates: 61gProtein: 44gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 80mgSodium: 1587mgPotassium: 929mgFiber: 7gSugar: 15gVitamin A: 5073IUVitamin C: 46mgCalcium: 47mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!
