Chicken Satay Marinated with Noodle Salad: Thai-inspired recipe
Thai cuisine is getting more and more followers in Europe, although we know it little yet. Yes, the satay are very popular, which are essentially marinated chicken skewers or skewers that are usually served with a sauce in which the peanut is not lacking. Tinkering a bit with a recipe from a British magazine I recently made these apricot marinated chicken satay with noodle salad, ideal for a very tasty and fresh lunch or dinner.
By combining peanut butter or cream with apricot jam and spices, you can give the chicken a lot of flavor, without being too spicy or powerful. If we have curry paste or a good mix of spices we can add it to the mix. The idea of serving Asian noodles or cold noodles, as if they were an oriental pasta salad, caught my attention and the truth is that it makes a great couple with chicken.
IngredientsFor 2 persons
- Chicken breast (or 4 boneless thighs) 2
- Apricot jam 30 ml
- Natural peanut butter 15 ml
- Fish or soy sauce 5 ml
- Lime juice 5 ml
- Minced shallot 1
- Minced garlic clove 1
- Ground turmeric 4 g
- Ground cumin 2 g
- Ground coriander (optional) 2 g
- A pinch cayenne
- Fresh parsley or coriander to taste
- Egg noodles 75 g
- Lime 1
- Chilli 1
- Radishes 5
- Small cucumber 0.5
- Fresh ginger a slice
- Apricot jam (for the dressing) 15 ml
- Natural peanut butter (for dressing) 15 ml
- Water 15 ml
- Plain yogurt 15 ml
- Ground black pepper
- Extra virgin olive oil
How to Make Apricot Chicken Satay with Noodle SaladDifficulty: medium
- Total time 30 m
- Elaboration 15 m
- Cooking 15 m
- Repose 15 m
Dry the chicken breasts with kitchen paper, remove any excess fat and cut into strips the thickness of a finger. Season with salt and pepper. Mix all the marinade ingredients in a bowl and cover the chicken well. Cover and leave to marinate for at least 15 minutes, better several hours in the fridge. Let the wooden skewers soak to make the skewers.
Cook the noodles following the instructions on the package, draining well. Laminate the radishes very thin, peel the cucumber and chop or finely laminate as well. Grate or chop the ginger and chop the chilli. Mix with the juice of half a lime and a little fresh parsley or coriander; combine with the noodles and set aside.
Thread the slightly drained chicken on the skewers, tightening the meat well. Cook on an oiled griddle or grill over high heat, painting a little with the marinade in the process so that it does not dry out. Cook until golden brown. Mix the rest of the lime juice with the apricot jam and the peanut butter in a bowl, lighten with water and milk and add a little more parsley or coriander.
With what to accompany the chicken satay
We will serve the apricot marinated chicken satay with freshly made noodle salad, with a little sauce on the side in small bowls.You can reserve the noodles cold or simply keep them at room temperature, although we can also serve them hot if we prefer, but they would lose the refreshing touch.Tags: Desserts Meats And Birds Fish