Indonesian Chicken with Satay Noodles
By Amoy
Published on 28 June 2022
A tasty dish inspired by flavours of Indonesia. Ready in just 25 minutes, this is perfect for during the week.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp of sesame seeds
- 2 tbsp of sunflower oil
- 400 ml of coconut milk
- 600 g of rice noodles
- 1.5 tbsp of amoy reduced salt soy sauce, plsu extra to serve
- 1 large egg
- 60 g of dried breadcrumbs
- 425 g of mini chicken fillets
- 2 packs of amoy peanut satay stir fry sauce, (120g each)
- 250 g of frozen peas
- 8 spring onions, chopped
- 2 tbsp of lime juice, to taste
Method
Step 1
In a bowl beat the egg and season well. Mix the sesame seeds with the breadcrumbs on a plate.Step 2
Dunk the mini chicken fillets into the egg, then coat each one in the breadcrumb mix.Step 3
Heat a large non-stick frying pan over a medium heat, add the oil and fry the chicken for 15 minutes, turning every so often, until golden and cooked.Step 4
Meanwhile add the Amoy reduced fat coconut milk and Amoy stir fry peanut satay sauce to a large pan and simmer for a few minutes before adding in the Amoy straight to wok ribbon rice noodles.Step 5
As the noodles start to separate, add in the peas and half of the spring onions.Step 6
Cook for a few minutes, add in the soy sauce, lime zest and lime juice to taste.Step 7
Serve the noodles topped with the breadcrumbed chicken, the remaining spring onions, lime wedges and extra soy sauce if desired with a mixed salad.