Chicken Satay Bowls

Serves 4 | 15mins prep | 30mins cook

Ingredients

• 250ml jar satay curry paste

• 3 tbs soy sauce

• 400ml can coconut cream

• 500g chicken thigh fillets, cut into chunks

• 1/2 red onion, thinly sliced

• 1/4 cup white vinegar

• 2 tsp caster sugar

• 1/2 cup unsalted roasted peanuts, coarsely chopped

• 200g vermicelli noodles, cooked according to packet instructions

• 2 carrots, peeled into ribbons

• 2 cucumbers, peeled into ribbons

• 1/2 cup coriander leaves

• 1 long red chilli, finely sliced

• 2 limes, cheeks only

Method

1. Combine satay paste, soy and coconut cream in a medium bowl. Place chicken in a large bowl and add half the paste mixture. Cover, then refrigerate for 15 minutes.

2. Meanwhile, place onion in a bowl and add vinegar, sugar and a pinch of salt. Set aside to pickle.

3. Place peanuts in a large frying pan over medium-high heat. Cook, stirring, for 2 minutes or until toasted. Remove from pan and set aside.

4. Add remaining satay mixture to pan and reduce heat to medium. Bring to a simmer, then cook for 3 minutes or until sauce thickens. Remove from heat and stir through half the peanuts.

5. Heat a large griddle pan over low-medium heat. Remove chicken from marinade, discarding marinade.

6. Cook chicken, in 2 batches, for 12 minutes, turning occasionally, or until cooked through.

7. Divide noodles among bowls. Top with carrot, cucumber, onion and chicken and spoon satay mixture over chicken. top with coriander, remaining pean

tip:

Cut the rice noodles into shorter lengths using kitchen scissors, and chop the chicken into bite-sized pieces to make the meal easier to eat from a bowl.