|Chicken and vegetable satay noodles|
- 200g mini chicken fillets
- 2 tbsp soy sauce
- 1 tsp cornflour
- 1/2 tbsp coconut oil
- 3 spring onions, sliced
- 1 tbsp smooth peanut butter
- 1 tbsp sweet chilli sauce
- 100ml coconut milk
- 100ml boiling hot chicken stock
- 100g sugar snap peas, trimmed
- 50g frozen peas
- 50g frozen sweetcorn
- Juice of 1 lime
- Salt and pepper
- 200g fresh egg noodles
- 1 tbsp cashew nuts, chopped
- 1 tbsp chopped coriander
Put the chicken in a bowl, add the soy sauce and cornflour and mix well to coat. Cover and set aside for a few moments.
Melt the oil in a non-stick frying pan or wok, add the spring onions and stir-fry for a I ute or until softened. Add the peanut butter, chilli sauce, coconut milk and stock and stir until combined. Bring to a simmer n add the marinated chicken and poach for 4-5 minutes or until cooked through.
Add the sugar snap peas and simmer for another 2 minutes or until nearly tender, then add the frozen peas and sweetcorn. Return to the boil, stirring the lime juice and season well.
Stir in the noodles and heat for 1-2 minutes or until hot through. Serve in a bowl topped with the cashews and coriander.
This recipe serves one and is taken from The Fat Loss Plan by Joe Wicks, naturally you can adjust the ingredients depending on how many you are cooking for.
This is definitely as good as take out food and so quick and simple to make. This is one of those recipes you can add so many other ingredients to, bok choy, fresh chillies, broccoli, the list goes on, basically anything you have in the fridge!