Asian Peanut Noodles with Chicken

News Flash - I am absolutely in love with Skinnytaste - I won't lie.  It's a web site full of skinny recipes, not to mention skinny tips, that totally makes me drool while I am reading every new recipe that is uploaded.  Gina is amazing.  So if you haven't been to her site, pop on over as I am sure that you will absolutely love it.

This recipe is a Skinnytaste recipe.  One I had actually had my eye on for awhile.  Who am I kidding I want to cook everything from Skinny Taste.

Seriously though what could go wrong to tantalise the taste buds with chicken, noodles and vegetables enveloped in a spicy, crunchy, sweet and salty thick peanut sauce that was absolutely to die for.  Whilst there was a little modification from the recipe trying to make this Gluten Free friendly I don't think I have changed it a great deal.  I did omit one step as I knew my rice noodles wouldn't handle being tossed in the sauce so I just plated them up and layered the rest of the dish on top.  I originally thought I would use Korean Sweet Potato Noodles but I seriously did something wrong with them and they ended up in the bin.  

Overall this dish was enjoyed by all.  Garnished with chopped peanuts and coriander with lime wedges to enable you to add extra flavour it was definitely a winner.

Asian Peanut Chicken with Noodles

(Recipe adapted from Skinny Taste)

Serves: 6

SmartPoints per Serve: 9

For the Peanut Sauce:

1 cup reduced sodium chicken stock

5 tablespoons Mathers peanut butter

1 tablespoon Sriracha chili sauce

2 tablespoons honey

2 tablespoons gluten free soy sauce

1 tablespoon freshly grated ginger

2 cloves garlic, minced

For the chicken:

500 grams chicken breast, cut into thin strips

salt
pepper

1 tablespoon Sriracha chili sauce (more or less to taste)

juice of 1/2 lime

4 cloves garlic, crushed

1 tablespoon fresh ginger, grated

1 tablespoon gluten free soy sauce

1/2 tablespoon sesame oil

200 grams rice noodles

4 spring onions, chopped

1 -1/4 cups shredded carrots

1- 1/4 cups cup shredded broccoli slaw

1 cup bean bean sprouts

2 tablespoons chopped peanuts

1 lime, sliced into wedges

coriander for garnish (if desired)

Combine 1 cup chicken stock, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Meanwhile season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large frying pan or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Once the noodles are cooked, drain and toss with peanut sauce (add additional chicken stock if needed to loosen the sauce).Add chicken to the noodles and toss to combine.

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with coriander, peanuts and lime wedges.

OR (as I did):

Drain noodles and spread over serving platter.

Add cooked chicken to the peanut sauce and toss to combine (add additional chicken stock if needed to loosen the sauce).

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Add chicken mixture to vegetables and stir well to completely combine.

Once warmed through, place chicken mixture on top of noodles.  Garnish with coriander, chopped peanuts and lime wedges.

(Click here for a printable version of this recipe)

Thai Style Chicken Satay Skewers with Peanut Sauce

I have been cooking the same Satay Sauce since I was a kid... it's the same one my mam cooks.  It comes from a old Women's Weekly Cookbook titled Chinese Cooking Class Cookbook.  Many of you would have seen this cookbook whether it was when it was first published, then republished or more likely on the shelf at an Opportunity Shop.  However saying this I thought it was time to try a different Satay Sauce to accompany some chicken skewers. 

 

Have you ever google a recipe and been amazed by how many different results you get?  Makes me wonder how big Google is or then again how big the world really is! I think I could have read about Satay Sauce for days.  Instead of the Chinese style sauce this time I thought I would be adventurous and try a recipe from another style of cooking, Thai.  While both hubby and I enjoy eating Thai foods we rarely cook it at home for a reason I can not produce.  I guess it's a style that we just haven't really experimented with - yet!

The marinade should taste sweet, spicy, and salty. It doesn't have to be the spiciest but the stronger more vibrant flavours should be sweet and salty. If you need to adjust the taste add more sugar or more fish sauce to adjust the taste. However if you would want it to be spicier you also can add more chilli.

Now for the sauce.  No peanut butter in sight as this authentic recipe for Thai peanut sauce is made with real peanuts! This part of the meal was quick and easy to make.  While this sauce is meant to have be smooth, but if you prefer it with a bit of crunch when processing the nuts leave some smaller pieces to the side. Adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

Overall this wasn't one of the easiest recipes to make but well worth the effort.

 

Thai Style Chicken Satay Skewers with Satay Sauce

(Recipe adapted from The Spruce)

 

Serves: 6

 

1/4 cup minced lemongrass, fresh or frozen

2 shallots

4 cloves garlic

1 to 2 fresh red chillies, sliced

1 thumb-size piece galangal or ginger, thinly sliced

1/2 teaspoon turmeric

2 tablespoons ground coriander

2 teaspoons cumin

3 tablespoons dark soy sauce (available at Asian food stores)

3 tablespoons fish sauce

6 tablespoons brown sugar (you need all of this)

2 tablespoons vegetable oil

18 chicken tenderloins or 1 kilogram chicken breast fillets, sliced thinly

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

1 - 2 tablespoons brown sugar, to taste

2 - 2 1/2 tablespoons fish sauce

2 tablespoons lime juice

1/2 teaspoon cayenne pepper

1/3 cup coconut milk

18 wooden skewers

Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.

Place chicken in a bowl and pour the marinade over. Stir well to combine. Cover and allow to marinating for at least 2 hours but overnight if time permits.

Soak skewers in hot water for 30 minutes.

Meanwhile place remaining ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.  Place in a bowl.

 

 

Thread chicken onto the skewers leaving a quarter of the skewer empty to act as a handle when grilling or frying.

Grill or fry the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.

 

Place satay sauce in the microwave on high for 1 - 2 minutes or until warmed through.

Serve with Thai jasmine rice and Thai peanut sauce for dipping.

 

Note:  This sauce tends to thicken as it sits so just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks or you can place in the freezer.

(Click here for a printable version of this recipe)

Indonesian Satay Chicken Curry

Well there is no secret that curry is somewhat a staple in the Murray household so when I came across this recipe I had to put it on the menu this week.

 

One of the highlights of this recipe is that you actually make the base paste yourself rather than using a shop brought jar one.  There is something so much nicer make it from scratch rather than using the premix with all the preservatives and at times, lots of hidden sugar and salt. However, saying this, if you prefer you could use purchased rending curry paste instead of making your own. 

 

This curry had plenty of flavour and I loved the combination of the spices, the fresh coriander and the lime juice.  It made my taste buds dance.

 

While it was enjoyed next time I make this dish, which I presume will be soon, I will definitely make some changes,  I would use chicken thigh fillets instead and reduce the amount of stock as I found it had too much liquid and wasn't a thick curry.  I think a lot of water came from the pumpkin.

 

 

Indonesian Satay Chicken Curry

(recipe adapted from Weight Watchers Everyday Wholefood)

 

Serves: 4

SmartPoints per serve: 4

 

2 teaspoons olive oil

500 grams lean chicken breast fillets, fat trimmed cut into 3 cm pieces

1/3 cup Indonesian Satay Curry paste (refer recipe below)

2/3 cup chicken stock

1/3 cup light coconut milk

400 grams pumpkin, cut into 2cm pieces

1 tablespoon lime juice

2 teaspoon wheat-free tamari (Japanese Soy Sauce) or soy sauce

150 grams snow peas

3/4 cup fresh coriander leaves

lime wedges

 

Heat oil in a large wok or saucepan over medium-high heat.  Cook chicken, stirring for 5 minutes or until browned.  Transfer to a plate.

 

Cook curry paste, stirring, for 1 minute or until fragrant.  Add stock, coconut milk, pumpkin, lime juice and tamari.  Reduce heat and simmer, covered, for 5 minutes. 

 

Add chicken and simmer, covered for 10 minutes or until chicken is cooked through.  Add peas and simmer, uncovered until vegetables are tender.  Stir in coriander and serve with lime wedges.

 

If desired serve with rice adding 4 SmartPoints for 1/2 cup.

 

 

 Indonesian Satay Curry Paste

(recipe sourced from Weight Watchers Everyday Wholefood)

 

Makes: 3/4 cup

Smart Points per tablespoon: 0

 

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

8 fresh curry leaves

1/2 red onion

1 lemongrass stalk, coarsely chopped

3 garlic cloves, chopped

3 cm piece fresh ginger, coarsely chopped

1 tablespoon lime juice

2 teaspoons sambal oelek

1 tablespoon natural peanut butter

2 tablespoons water

 

Heat a small non-stick frying pan over medium heat.  Cook coriander, turmeric, cinnamon and curry leaves, stirring, for 1 minute, or until fragrant.

 

Process spice mixture in a small food processor or blender with onion, lemongrass, garlic, ginger, lime juice, sambal oelek, peanut butter and water until smooth and combined.

 

Store curry paste in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.  It is great for chicken, fish and vegetable curries.

 

 If using premade Rendang paste the smartpoints value per serve of the curry would be 5.

(Click here for a printable version of this recipe)

Satay Beef Noodles

Having a plate full of noodles placed in front of you is an amazing treat.... especially when enveloped in a rich yet creamy satay sauce.  But even more so when there was no plan to have noodles at all.  I defrosted beef strips without even knowing what I was cooking in the morning and came home fancying noodles.  So noodles it was.....

 

I got the idea for this recipe from one of my favourite cookbooks, Women's Weekly Chinese Cooking Class Cookbook, an oldie but a goodie!!! My book is actually falling apart.

 

With this dish I actually marinated the beef strips first which of course tenderised the meat but also added to the flavour.  Of course then there was a sauce that was added at the end of the cooking process.  A sauce that was actually creamy even though no cream was added.

 

Totally enjoyed by all of us...

 

Satay Beef Noodles

(recipe adapted from Women's Weekly Chinese Cooking Class Cookbook)

 

Serves: 4

ProPoints per Serve: 11

 

1 1/2 teaspoons soy sauce

pepper

2 teaspoons sesame oil

1 teaspoon cornflour

2 tablespoons water

500 grams beef strips, all fat trimmed

440 grams Wokka Singapore Style ready to cook noodles

1 1/2 tablespoons satay sauce

1 tablespoon dry sherry

2 teaspoons curry powder

4 tablespoons water

1 tablespoon soy sauce

1 teaspoon sugar

2 tablespoons peanut oil

1 clove garlic

1 brown onion, diced

1 red capsicum, thinly sliced

1 x 425 gram tin baby corn, drained and rinsed

200 grams snow peas, trimmed

Mix soy sauce, pepper, sesame oil, cornflour, and water together in a large bowl.  Add beef strips, stir well to combine.  Allow to stand for 20 minutes.

Soak noodles as per packet instructions in a large bowl filled with boiling water for 3 - 4 minutes or until softened.  Drain and rinse.

Mix together satay sauce, dry sherry, curry powder, water, soy sauce and sugar.  Set aside.

Heat oil in wok or pan, saute the meat until browned and remove from pan.

To the same wok or pan add onion and garlic, saute over medium heat until onion is softened.  Add capiscum and corn.  Cook for a further 2 - 3 minutes or until softened.  Add sauce mix and stir until boiling.  Return beef to the pan and add snow peas and noodles. Cook tossing, for 1 - 2 minutes, or until sauce covers beef and noodles and are heated through.  Serve immediately.

(click here for a printable version of this recipe)

Satay Pork Parcels

Along with the Mexican Chicken Sausage Rolls Alex and I made Satay Pork Parcels.

These were nice, not unsimiliar to a samosa but a different flavour.  The satay sauce combined with the pork mince and lots of vegetables went down a treat.

Using the filo pastry made them light and delicate, a nice lunchtime treat and these would be perfect as an entree or even finger food.

Satay Pork Parcels

Serves: 28

ProPoints per serve: 2

500 grams pork mince

4 spring onions, finely sliced

1 zucchini, grated

2 carrots, grated

1 red capsicum, finely diced

1/2 cup satay sauce

1 teaspoon curry powder

1 tablespoon soy sauce

2 teaspoons sesame oil

14 sheets Antoniou fresh filo pastry

cooking spray

Preheat oven to 200 degrees Celsius.

Combine pork, spring onions, zucchini, carrots, capsicum, satay sauce, soy sacue and sesame oil in a large bowl.  Mix well to combine.

Taking one sheet of pastry at a time, place first sheet on pastry board or work bench and spray with cooking spray.  Top with a second sheet.  Cut equally into 4 rectangles.  Place a spoonful of mixture in the closest corner of each sheet to you.  Working with one pastry at a time fold over mixture in a triangle shape down the length of the pastry until all folded.  Continue with remaining pastry and mixture.

Place on a baking tray and spray with cooking spray.  Cook for 15 - 20 minutes or until golden brown and cooked through, turning once during cooking.

(click here for a printable version of the recipe)

"Cheats" Satay Sauce

To be honest the first time I made this version of satay sauce I was very sceptical. Why? Because satay sauce is a favourite in our house which is full of harsh critics especially Alexandria. She loves this chinese version of satay sauce that I make.

Unlike the household favourite this recipe doesn't involve any cooking and is literally made in minutes. This low point sauce is incredibly easy to make and tastes perfect - smooth in texture, a little spice while being somewhat creamy.

I have to say this quick sauce went down a treat served with lamb kofta and salad wraps with my little princess stating "I hope there is some sauce left for my lunch tomorrow!"

"Cheats" Satay Sauce

(recipe sourced from Symply To Good To Be True 5)

Serves: 6

Points per serve: 1.5

2 1/2 tablespoons light peanut butter

1/2 cup 97% fat free mayonnaise

1 teaspoon red curry paste

1 1/2 teaspoons soy sauce

In a small mixing bowl combine all ingredients, mix until well combined.

(click here for a printable version of this recipe)

Satay Chicken Pizza

We love homemade pizza nights as it gives us a chance to experiment with toppings. We all make our own pizza using Lebanese Bread (Pita) as the base so it's low in fat and not as filling as using dough.

Recently I had come accross a recipe for Satay Chicken Pizza and I just knew that was what I was making. Another easy Weight Watcher friendly recipe that was quick and tasted fantastic.

Satay Chicken Pizza
(recipe adapted from Weight Watchers Cook Easy)

Serves: 4
Points per serve: 6

500 grams chicken breast fillet, thinly sliced
1 tablespoon soy sauce
1/4 cup satay sauce
2 lebanese bread rounds
2 tablespoons tomato paste
1 small red onion, thinly sliced
1 red capsicum, thickly sliced
50 grams baby spinach leaves
50 grams low fat mozeralla cheese

Preheat oven to 200 degrees celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over a medium high heat. Cooked the chicken for 3 - 4 minutes or until cooked through. Add soy and satay sauce and simmer, uncovered, for 2 minutes.

Place bread on baking trays and spread with tomato paste. Top with onion, capsicum and chicken mixture. Sprinkle with spinach leaves and mozeralla cheese. Bake for 10 - 12 minutes or until pizza bases are crisp.

(click here for a printable version of this recipe)

Lamb Skewers with Satay Sauce

Something extra tasty and always a winner in our house was on the menu tonight. Skewers! Doesn't matter what meat is on the bamboo skewer but the fact that it's on a stick and nine times out of ten serve with satay sauce they are always devoured normally ending in an argument as to who is having the last one.

Tonight we had lamb skewers, marinated in a combination of prepared satay sauce and dry sherry, then barbequed. They taste brilliant by themselves but are accompanied sensationally by homemade satay sauce.

Lamb Skewers with Satay Sauce

Serves: 8

Points per serve (2 skewers): 2

Points per serve with sauce: 3

16 bamboo skewers

500 grams lean lamb strips

1 tablespoon prepared satay sauce

1 tablespoon dry sherry

1 tablespoon oil

1 brown onion, finely diced

3 teaspoons curry powder

2 tablespoons prepared satay sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 cup lite and creamy evaporated milk

1 tablespoon water

2 teaspoons cornflour

Soak bamboo skewers in water for at least 30 minutes (this will prevent them from burning).

In a glass bowl add lamb, satay sauce and dry sherry. Mix well to coat, cover and refrigerate for at least 30 minutes.

Meanwhile add oil to a small saucepan and over medium heat cook onions until transparent. Add curry powder and saute for 1 minute. Add satay sauce, soy sauce, sherry and sugar and cook for a further 2 minutes stirring constantly. Add the evaporated milk, bring to the boil, reduce heat and simmer uncovered for 2 minutes. Remove from heat until meat is cooked.

Heat the bbq flat plate or large frying pan. Spray with cooking spray and cook skewers for 2 - 3 minutes on each side or until cooked for your liking.

Reheat sauce and add combine cornflour and water. Stir constantly until thickened slightly. Serve with skewers.

(click here for a printable version of this recipe)

Satay Beef with Noodles

Tonight's dinner was a request.. Oliver wanted Beef Stir Fry and Alexandria automatically followed up with Satay. So what better way to please both my children than to have Satay Beef with Noodles.

Unlike most Satay Sauces this is quite low in fat. The cream has been replaced by Low Fat Evaporated Milk but still had the creamy texture. In fact, you could just boil all the sauce ingredients and make a stand alone Satay Sauce.

Satay Beef with Noodles

Serves: 6

Points per serve: 6

cooking spray

500 grams lean beef strips

250 grams dried noodles, of your choice

1/2 cup lite crunchy peanut butter

2 tablespoons soy sauce

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon tumeric

1/4 teaspoon chilli powder, optional

1 x 375 ml Lite & Creamy Evaporated milk

2 teaspoons crushed garlic
1 brown onion, sliced
1 head of broccoli, cut into small florets
2 carrots, thinly slice on diagonal
1/2 red capsicum, sliced
1/2 green capsicum, sliced
1 x 400 gram baby corn spears, drained

Spray a wok or large frying pan with cooking spray and heat over a high heat. Cook beef strips, in batches, until browned and sealed. Remove to a plate.

Bring a large pan of water to the boil and cook noodles according to the packet instructions. Drain from water when just done, rinse with cold water. Do not overcook.

Combine peanut butter, soy sauce, coriander, cumin, turmeric, chilli powder (if using) and evaporated milk in a jug, mixing well.

Respray wok or frying pan with cooking spray and over a high heat cook garlic, onions, broccoli and carrots for 3 - 5 minutes or until vegetables start to soften. Add capsicum and cook for a further 3 - 5 minutes. Add the corn spears.

Add all the sauce mixture and stir to combine. Bring to the boil and return beef to the pan. Cook for 2 - 3 minutes until sauce starts to thicken. Add noodles and toss to combine and noodles are heated through.

(click here for a printable version of this recipe)