This post is sponsored by Maple Leaf Prime.
One of the main reasons why I love eating at restaurants is because I can order stuff I don’t usually make at home. I wouldn’t say that I’m in a cooking rut… but I do tend to make the same dishes over and over. I love the convenience of quick dishes like Steak Burritos or Pierogies with Mushrooms, but every once in a while I like to try something new.
This weekend I had some time of my hands (for once) and decided to play around with a recipe for Chicken Satay. While the recipe was super delicious, I didn’t want to serve it with white rice because I eat that like 4 times a week. So I decided to make things more interesting by creating a Chicken Satay Noodle Bowl dish.
This recipe takes a while to put together because of all the chopping and cooking required. If you can find pre-made chicken strips, that will save you some time. In fact, Maple Leaf Prime has fully cooked chicken strips that you could easily substitute into this recipe if you want to cut down on the prep and cooking time.
I grilled my chicken on my George Foreman grill, but you could just as easily use your BBQ or a stove-top grill pan. Even baked chicken will work, you just won’t get those pretty grill marks.
I hope you give this recipe a try! If you do, let me know how it turns out in the comments below.
Chicken Satay Noodle Bowl
- 1 small package of Rice Noodles
- 1 tsp sesame oil
To Marinate Chicken:
- 1 package Maple Leaf Prime Chicken Breasts (.72kg or 1.5lb)
- 1 tbsp soy sauce (or Tamari)
- 1 tbsp peanut oil
- 2 tbsp brown sugar
- 1/2 tbsp ginger , minced
- 1 tbsp lime juice
- 1 small red thai chilli , finely chopped
For the Peanut Sauce:
For the Veggies:
- 1/2 cup chopped roasted peanuts
Prepare the Rice Noodles:
- Remove the noodles from the package and soak in warm water for 10 minutes.
- Meanwhile, bring a pot of water to a boil.
- After 10 minutes, add the noodles to the boiling water and cook for 2 minutes. Then drain and rinse with cold water to stop the cooking process. Drain thoroughly then toss with the sesame oil. Set aside until ready to use.
Marinate the Chicken Strips:
- Place the chicken breasts on a cutting board and cut into 1 inch thick strips.
- In a bowl combine the soy sauce, peanut oil, brown sugar, ginger, lime juice and chilli. Add the chicken strips and coat with the mixture. Cover and set aside in the fridge to marinate for 1 hour (or overnight).
Make the Sauce:
- Place a small saucepan over medium heat.
- Add the onion and cook for 3-4 minutes, or until they become translucent. Then add the garlic and chilli and cook for another minute or two, or until the garlic is fragrant.
- Add the sugar and stir gently. Cook until the mixture is slightly caramelized.
- Add the peanut butter and soy sauce, and stir through.
- Whisk the coconut milk into the mixture and warm through. Set aside until ready to use.
Cook the Vegetables:
- Heat the peanut oil in a large skillet over medium-high heat. Add the vegetables and cook for 4-5 minutes, or until the veggies are browned a bit. Add the salt during the last minute of cooking, and then drizzle with the sesame oil. Set aside until ready to use.
Cook the Chicken:
- Remove excess marinade from the chicken and thread the strips onto skewers.
- Cook the chicken on a hot grill for 4-5 minutes, being careful not to overcook the meat. Set aside to rest for a few minutes.
Assemble the Dish:
- Place some noodles in the bottom of your bowl, and stir in a bit of the peanut sauce. This will help loosen up the noodles. Top with some of the cooked veggies.
- Remove the chicken from the skewers and place a few pieces of chicken in the bowl.
- Top everything with more peanut sauce, and the crushed roasted peanuts (if using).
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This recipe has been adapted from: www.savorysweetlife.com
This post is sponsored by Maple Leaf Prime. All opinions are my own.