If you are a regular reader of Some Like it Rita, you will have noticed that a running theme in my recipes is stuff that I would get in take-out form, only made healthier.
The truth is I love takeaway noodles, fried rices, and any manner of greasy things. The trouble is my body does not love all that grease and refined carbs. Sigh. I guess you can’t always get what you want.
TRIGGER WARNING: SMUG CONTENT AHEAD: Over the past few months I have taken up exercise and have bought myself a FitBit. I feel brilliant and a million times better when I exercise and eat healthily, of course. I have even managed to shed a few pounds.
The trouble is that the takeaway calls to me. Like a siren luring brave sailors, the Chow Mein calls my name in the night.
So I have taken the time to scour the internet for recipes that are not only as delicious as my beloved take-aways, but also just as easy and practical.
And so I found the charming little Satay chicken gem. It was so easy to make and so quick, it probably took less time than the delivery would have taken. I also made a bunch of sauce, and it keeps super well in the fridge for when future chicken cravings strike.
For two people you will need:
– 1.5 tablespoons sesame oil
– 1 tablespoons rice wine vinegar
– 1 cloves garlic
– 1 tablespoon fresh ginger (I used a fresh paste for convenience)
– Sprinkle salt
– 3 tablespoons unsweetened smooth peanut butter
– 3 tablespoons water
– 2 tablespoons sesame seeds
– ½ teaspoon red pepper flakes
For the Noodles:
– 4 boneless skinless chicken thighs
– 80g soba noodles
– 1/2 cucumber
– 1 large carrot
– 1 handful coriander
- In a food processor, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.
- Cook the soba noodles for one minute less than indicated on the packaging. Drain and run over a cold tap to cool immediate. Set aside. (Cooling the noodles stops them cooking and becoming mushy when you stir fry them later).
- Heat a large skillet with a little oil over medium heat. Cut the chicken thighs into small chunks. Cook the the chicken, sprinkling with salt and pepper, until barely golden brown on the outside. Add about two- thirds of the sesame sauce to the chicken with a little water to thin it out. Let the chicken finish cooking in the sauce for a few minutes. Remove the chicken from heat, let cool slightly, and shred.
- Chop the cucumber and the carrot into small cubes. Drain out any excess moisture.
- Toss everything together and serve hot or cold with coriander and more chilli flakes sprinkled on top.