Satay chicken skewers with rice noodle salad
Fresh vibrant and zingy satay chicken with a light noodle and raw veg salad.
SERVES: 4 | PREP & COOK: 35 Mins
Ingredients
4 tbsp natural peanut butter
3 tbsp light soy sauce
2 tbsp golden syrup
2 limes, juiced
4 chicken thighs, cut into large chunks
225g pack rice vermicelli noodles
1 tsp toasted sesame oil
1 large carrot, peeled and cut into matchsticks
100g pack radishes, trimmed and sliced
100g pack mangetout cut into matchsticks
4 spring onions, sliced
Method
Preheat the grill to high. Mix together the peanut butter, soy, golden syrup and juice of 1½ limes in a bowl with 1 tbsp warm water. Remove 2 tbsps of the satay sauce and set to one side. Add the remaining satay sauce to the chicken and Marinate for 30 minutes or over night.
Thread chicken onto 8 skewers, place on a large foil-lined baking tray and grill for 20 minutes, turning occasionally until the chicken is cooked through.
Soak the noodles for 5 minutes in a large bowl of just-boiled water. Drain the noodles and set aside. Toss in the chopped veg and drizzle with the sesame oil and remaining lime juice. 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. Divide between plates, and top each with 2 chicken skewers, spooning the reserved peanut sauce over the top.