Chicken satay skewers with spicy noodle salad
- Step 1
Cook the rice noodles in a saucepan of boiling water for 2 mins, adding snow peas for the last 1 min of cooking. Drain.
- Step 2
Combine the lime juice, fish sauce, sweet chilli sauce and half the oil in a small bowl. Combine the rice noodle mixture, carrot and half the chilli and coriander in a large bowl. Add dressing and toss to combine.
- Step 3
Thread the chicken onto soaked bamboo skewers. Combine 1 tablespoon of the Continental Chicken Satay Skewers Recipe Base and the remaining oil in a small bowl. Brush over the chicken.
- Step 4
Combine the peanut butter, coconut milk, kecap manis and remaining Continental Chicken Satay Skewers Recipe Base in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 mins or until thickened.
- Step 5
Preheat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 mins each side or until cooked through.
- Step 6
Place noodle salad on serving plates. Top with chicken and drizzle with satay sauce. Sprinkle with remaining chilli and coriander.
Tip: Use a spiraliser or mandolin to cut carrot into noodles, or use a vegetable peeler to peel the carrot into thin ribbons, then thinly slice lengthways.
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