Recipe: Tasty Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. This Satay Chicken Stir Fry is a firm favourite at my local Chinese take out! Made from scratch and easy to make, this will satisfy your The brand of Satay Sauce that my Chinese restaurant refers to as using as their sauce base is called Jimmy’s Sate Sauce. Stir-fries which originated in China, require a very hot wok with a small amount of oil.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce Coconut oil is the best choice for frying but any vegetable. Thai Cashew Chicken is a weeknight dinner dream - better than take-out, loaded with flavorful sauce, and This is the Cashew Chicken of Thailand. Cooked in a fiery hot wok in a matter of minutes, it’s packed Slice peppers, yellow onions, and green onions. You can cook Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce

  1. You need of chicken noodles For the satay -.
  2. It’s 500 gms of chicken breast Boneless.
  3. It’s 200 gms of noodles Thai or chinese.
  4. You need 2 tablespoons of Peanuts & nbsp ;.
  5. Prepare 1/2 cup of coconut milk Thick.
  6. Prepare 1 teaspoon of Coriander powder.
  7. It’s 2 tablespoons of Fish sauce.
  8. You need 2 tablespoons of Soy sauce.
  9. It’s 1 cup of green bell peppers Red and each.
  10. It’s 1/2 teaspoon of chilly Red flakes.
  11. It’s 1 tablespoon of garlic Minced.
  12. Prepare 1 tablespoon of ginger galangal Shredded or.
  13. You need 1 cup of cabbage Shredded.
  14. You need 1 cup of carrots Shredded.
  15. You need 1 bunch of basil Fresh leaves.
  16. It’s 1 bunch of Spring onions.
  17. Prepare 1 cup of Bean sprouts.
  18. It’s 1 tablespoon of Refined oil.
  19. It’s 2 tablespoons of Lime juice.
  20. You need 1 teaspoon of Pepper.
  21. You need to taste of Salt.
  22. It’s of sauce For the -.
  23. You need 200 gms of Mushrooms cut into bite sized chunks & nbsp ;.
  24. You need 1/2 cup of Sweet corn.
  25. You need 2 tablespoons of Cashews.
  26. It’s 1 tablespoon of Tomato sauce.
  27. You need 1 tablespoon of Soy sauce.
  28. Prepare 1 teaspoon of Corn flour.
  29. Prepare 1 teaspoon of Coriander powder.
  30. Prepare 1 tablespoon of Paprika cayenne pepper or.
  31. It’s 1 teaspoon of garlic Minced.
  32. It’s 1 teaspoon of ginger galangal Shredded or & nbsp ;.
  33. You need 1 tablespoon of basil Dried & nbsp ;.
  34. It’s 1 tablespoon of Oil.

This time, it’s sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It’s a staple dish of Thai restaurants in the US, but so, so much Making the marinade slightly salty and letting the chicken rest in it helps keep the meat juicy. Chicken Satay should be a staple in your kitchen with its juicy, marinated skewered chicken layered with flavor all It creates a salty, savory, tangy chicken with a kiss of sweet. This Thai Chicken Satay with Peanut Sauce comes together super quickly because the.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce step by step

  1. Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk..
  2. Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours..
  3. Cook the noodles al dante with a pinch of salt and set aside.
  4. Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later..
  5. In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat..
  6. Powder the kept aside peanuts in a blender into a dry powder..
  7. Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -.
  8. In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside..
  9. Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan.
  10. Add the mushrooms and salt and allow to cook for a couple of minutes..
  11. Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders..
  12. Add the prepared sauce and adjust the required consistency adding water as required..
  13. Sprinkle the dried basil and switch off heat..

Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love! Chicken Satay skewers with the easiest peanut sauce is both authentic and approachable for kids too! Fish Sauce: Great flavors, but for our family I actually use the fish free version (tastes JUST as good) Dark Soy Sauce: Brewed longer and with a thicker texture the flavors are not saltier than soy. This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and toasted cashews.

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