Chicken peanut satay noodle bowl recipe

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With my friend’s food allergies, I rarely have a peanut, or any nuts in the pantry.  But one night, I had a deep craving for something savory. Something richly, deeply satisfyingly... nutty.  I didn’t feel like firing up the oven to bake up some peanut butter cookies – too much work! I wanted something quick but would serve as supper.  In comes the chicken peanut satay noodle bowl.

And this is a quick meal – the noodles cook in 2-3min, chicken marinates for 10-15, and cooking time takes about 5 more min…

Assemble with noodles on bottom…

Add in sautéed veggies…

Build up the flavors by adding in the tender flavorful seared chicken

Add in some cilantro or herbs for a punch of flavor and colour...

Tip in the broth and a big bowl of noodles bathing in a rich savory peanuty soup is just begging to be inhaled!

You can easily make the chicken into skewers, and/or grill them on the BBQ too. *slurp!*

 

Chicken peanut satay noodle bowl recipe – makes 2 bowls

Chicken Marinade

1 tablespoon soy sauce

1 tablespoon ketchup

½ teaspoon sesame oil

2 cloves garlic, peeled and minced

¼ tsp ground black pepper

¼ tsp ground cumin

¼ tsp chili flakes

2 skinless, boneless chicken thighs, cut into 1 inch wide strips

Peanut sauce base

½ teaspoon oil

1/4 cup minced onion

1 clove garlic, peeled and minced

1-2 cups chicken broth

1/4 cup chunky peanut butter (smooth works too!)

1 tablespoon soy sauce

1 tablespoon sugar

1/2 tablespoon lime juice

Other ingredients

-julienned vegetables of your choices: onions, sweet bell peppers, bean sprouts, peas, mushrooms etc

-rice vermicelli noodles – about a plan sized dried noodle portion per person

-slivered green onions, chopped cilantro, toasted peanuts for garnish

How to:

1) Take all ingredients for chicken marinade (including the chicken) and toss into a ziploack bag and let it marinate at room temperature for 10-15min.

2) While the chicken marinates happily,  chop up your veggies and set aside.  Boil some water and soak rice vermincelli for 2-3 min until soften and drain.

3) In a medium frying pan on medium high heat, add ½ teaspoon oil, minced onion and garlic and cook for 1 min.  Add in veggies and stirfry until the veggies are cooked. Set aside. 

4) Turn down heat to medium and add in chicken thigh strips and cook for ~5 min, flipping it over occasionally.  You’ll get a lovely golden sear on each side as it cooks.  Set aside.

5) In a small pot, add in all ingredients for peanut sauce base, stiring well and bring to a boil.  Add in more chicken broth if you want things more soupy, less if you want a richer, thicker sauce.  Assemble the noodle bowl with noodles, veggies, chicken, add in the flavored broth and garnish.  Dig in!