Updated: Feb 28
If you love satay or peanut butter then you'll love this! It's a very balanced dish of carbohydrates, protein and healthy fats that will keep your energy levels up, and also contains fibre and vitamin C. Feel free to experiment with the vegetables too, as you can easily add what is in your fridge such as mushrooms, courgette or brocolli.
Ingredients (serves 4):
2 tbsp light olive oil or rapeseed
approx 500g chicken breast, diced
small bunch of spring onions (approx 6) sliced
1 cm fresh root ginger grated (I do from frozen)
2 crushed garlic cloves
2 carrots sliced or batons
2 peppers deseeded and thinly sliced
200g sugar snap peas
For the sauce:
75g peanut butter
A few chilli flakes
2 tbsp soy sauce
1 tbsp maple syrup
Juice of a lime
4 tbsp water
Cook the noodles in a pan of boiling water according to the instructions, drain and set aside.
Heat 1 tbsp of the oil in a wok and fry the chicken until it is cooked through with no pink bits, then set aside.
Use fork to whisk together all the satay sauce ingredients together in a bowl, adding extra water if needed
Heat the second tbsp of oil in the wok and add the spring onions, ginger, garlic, carrots, peppers and sugar snaps, and stir fry for 3 minutes so the veggies start to cook but still have their crunch!
Add the noodles, chicken, and sauce to the work, cooking for another couple of minutes.
Serve and enjoy!
Serve with some chopped coriander if you like and an extra squeeze of lime juice.