You’ll go nuts for this spicy chicken breast Asian power bowl. With a little coconut and noodles to keep things fresh, it’ll fast become a weeknight favourite.
Ingredients
- 450g fresh hokkien noodles
- 1 lemongrass stalk (white part only), finely chopped
- 2cm piece fresh ginger, peeled, finely chopped
- 1 1/2 tablespoons peanut oil
- 4 x 150g chicken breast fillets
- 2 eschalots, finely chopped
- 2 garlic cloves, finely chopped
- 1 long red chilli, seeded, finely chopped, plus extra sliced chilli to serve
- 1/2 x 270g jar Yeo's Satay Sauce
- 165ml can coconut milk
- 1/2 teaspoon sesame oil
- 1 Lebanese cucumber, peeled into ribbons
- 2 tablespoons chopped unsalted peanuts, to serve
- Fresh coriander sprigs, to serve
Method
- Step 1Prepare noodles following packet directions. Drain.
- Step 2Meanwhile, combine lemongrass, ginger and 2 teaspoons peanut oil in a glass or ceramic bowl. Add chicken. Rub to coat.
- Step 3Heat a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
- Step 4Heat remaining peanut oil in pan over medium-high heat. Add eschalot, garlic and chilli. Cook for 4 minutes or until onion has softened. Add satay sauce and coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.
- Step 5Slice chicken. Divide noodles and cucumber among 4 bowls. Top with chicken. Spoon over satay sauce. Sprinkle with peanuts, extra chilli and coriander. Serve.
- Low carb
- Lower gi
Nutrition
2233 kj
Energy
25.2g
Fat Total
11.2g
Saturated Fat
3.8g
Fibre
41g
Protein
88mg
Cholesterol
470mg
Sodium
35.2g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas
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