Seared peanut satay chicken

Name: Seared peanut satay chicken
Cook time: 20 min
Yield: 4

with lemongrass noodle salad and crispy shallots

Ready in around 20 mins

RECIPE FACT:

Peanuts are not nuts but legumes. They are high in fibre and healthy fats.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES:

Place vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave for 8-10 mins until softened. Drain well into a colander and cut the noodle bunch once through the middle with kitchen scissors.
2. TO PREPARE THE VEGETABLES:

Peel the carrots and make ribbons by pulling the peeler full length along the carrot. Thinly slice the red capsicums. Finely slice the spring onions on the diagonal. Mix with the vermicelli noodles and lemongrass dressing in a bowl. Remove any damaged outer leaves from the baby cos lettuce and discard. Rinse under cold water and shake to dry. Slice off the root and gently separate the leaves. Keep some of the larger leaves whole and then slice the inner leaves into 1 cm thick strips. Mix the lettuce strips in with the noodles and vegetables. Roughly chop the coriander including the stalk which has lots of flavour. Set aside until serving.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Dice into 3 cm pieces. Spray oil into a non-stick frying pan and place over a high heat. Once hot add the chicken pieces and cook for 5-6 mins. Remove the pan from the heat and stir in the satay sauce.
TO SERVE:

Arrange cos leaves on plates. Top with vermicelli salad and satay chicken. Sprinkle over coriander, toasted peanuts and crispy shallot.