Chicken Satay Noodles Recipe
Chicken Satay Noodles is a total flavor bomb! Creamy peanut sauce, tender chicken, and chewy noodles make a ridiculously good 30-minute meal that’s quick, easy, and better than takeout.
Servings: 4 servings
Calories: 835kcal
Ingredients
For the Marinade
- 1/4 cup coconut milk
- 2 tbsp lime juice
- 1/2 stalk lemongrass
- 4 cloves garlic
- 1 tbsp dark brown sugar*
- 1 tbsp creamy peanut butter
- 1 tbsp low-sodium soy sauce
- 1/2 tbsp red curry paste
- 1 tsp turmeric
- 1/4 tsp red chili flakes
- 1/2 tsp kosher sea salt
- 1 tbsp canola oil OR vegetable oil OR peanut oil
- 2 chicken breast fillet
For the Sauce
- 2 tsp canola oil OR vegetable oil OR peanut oil
- 1 shallot diced
- 1 1/2 cup coconut milk
- 1/3 cup creamy peanut butter
- 1/4 cup water
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp low-sodium soy sauce
- 1 tablespoon dark brown sugar
- 1 tbsp Thai red curry paste
- 10 oz dry rice noodles softened (see packet instructions)
Optional Garnishes
- chopped peanuts
- chopped fresh cilantro
- chili flakes
- lime wedges
Instructions
- Combine all ingredients in a food processor or blender and mix until smooth and creamy. Pour into a large Ziploc bag and place the chicken inside. Seal and lay flat in the refrigerator overnight (or for a minimum of 30 minutes).
- In a large skillet set over medium-high heat, add the oil. Sear the chicken on both sides until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Remove from the heat and set aside.
- Reduce the heat to medium-low and add the remaining 2 teaspoons of oil to the skillet. Sauté the shallot, then add the remaining ingredients to the satay sauce. Bring to a boil, then reduce the heat and allow it to simmer until thickened, about 5 minutes. Add the noodles and stir to combine. Place the chicken over top and cover. Allow it to cook until the noodles have softened and the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Remove from the heat and garnish with chopped peanuts, chopped cilantro, chili flakes, and lime wedges if desired.
Notes
*I like to use dark brown sugar in this recipe; however, you can use regular brown sugar or honey.
–If not using noodles, serve it with rice.
–We ate this with a side of steamed veggies; however, you could easily add them to the sauce at the very end.
STORE leftover Peanut Satay Noodles in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the sauce, so you may need to add a splash of water or coconut milk when reheating.
To FREEZE, store the sauce and noodles separately in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
REHEAT on the stovetop over medium heat, stirring occasionally, or in the microwave in 30-second increments until warmed through.
Nutrition
Serving: 1serving | Calories: 835kcal | Carbohydrates: 78g | Protein: 36g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 1569mg | Potassium: 934mg | Fiber: 3g | Sugar: 10g | Vitamin A: 962IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 6mg
