Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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 is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. 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 cook it.
The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:
- Prepare chicken noodles For the satay -
- Take 500 gms chicken breast Boneless
- Prepare 200 gms noodles Thai or chinese
- Take 2 tablespoons Peanuts & nbsp ;
- Prepare 1/2 cup coconut milk Thick
- Make ready 1 teaspoon Coriander powder
- Make ready 2 tablespoons Fish sauce
- Take 2 tablespoons Soy sauce
- Prepare 1 cup green bell peppers Red and each
- Get 1/2 teaspoon chilly Red flakes
- Get 1 tablespoon garlic Minced
- Get 1 tablespoon ginger galangal Shredded or
- Take 1 cup cabbage Shredded
- Make ready 1 cup carrots Shredded
- Take 1 bunch basil Fresh leaves
- Take 1 bunch Spring onions
- Prepare 1 cup Bean sprouts
- Make ready 1 tablespoon Refined oil
- Take 2 tablespoons Lime juice
- Take 1 teaspoon Pepper
- Prepare to taste Salt
- Take sauce For the -
- Get 200 gms Mushrooms cut into bite sized chunks & nbsp ;
- Prepare 1/2 cup Sweet corn
- Make ready 2 tablespoons Cashews
- Take 1 tablespoon Tomato sauce
- Make ready 1 tablespoon Soy sauce
- Get 1 teaspoon Corn flour
- Prepare 1 teaspoon Coriander powder
- Get 1 tablespoon Paprika cayenne pepper or
- Prepare 1 teaspoon garlic Minced
- Take 1 teaspoon ginger galangal Shredded or & nbsp ;
- Get 1 tablespoon basil Dried & nbsp ;
- Make ready 1 tablespoon Oil
Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve. High in iron and has an easy gluten-free option, this will be a family favourite for lunch or dinner.
Steps to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:
- 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.
- 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.
- Cook the noodles al dante with a pinch of salt and set aside
- 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.
- 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.
- Powder the kept aside peanuts in a blender into a dry powder.
- Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -
- In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside.
- Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan
- Add the mushrooms and salt and allow to cook for a couple of minutes.
- Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders.
- Add the prepared sauce and adjust the required consistency adding water as required.
- Sprinkle the dried basil and switch off heat.
It is a little sweeter than soy sauce but still. Chop everything while the chicken marinates and the noodles cook - this saves time and means that everything is ready before you start actually cooking. Poaching the chicken in the sauce gives it a nice soft texture, but ensures that it is cooked through - adding a tiny Chicken cashew stir-fry. Chicken Satay should be a staple in your kitchen with its juicy, marinated skewered chicken layered with flavor all dunked in creamy, intoxicating peanut It is juicy, tangy chicken with a creamy dipping sauce exploding with multi-dimensional peanut flavor. There are many variations of chicken satay.
So that is going to wrap this up for this exceptional food thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
