Thai Sa­tay Chicken

Serves 4, Prep and Cook: 30 mins

New Idea - - New Food Ideas -

200g packet thick Pad Thai rice noo­dles 250ml can sa­tay sauce 2 tblsps soy sauce 270ml can co­conut milk 1 tblsp vegetable oil 8 chicken thigh fil­lets (1kg), trimmed

SALAD 1 baby cos let­tuce, base trimmed, cut into

1cm thick slices 1 red onion, halved, thinly sliced 1 large Le­banese cu­cum­ber, halved

length­ways, thinly sliced ¾ cup fresh co­rian­der leaves

cup bot­tled Viet­namese salad dress­ing

1 Cook noo­dles ac­cord­ing to packet di­rec­tions. Drain. Cover to keep warm. 2 Mean­while, com­bine sauces and milk in a medium jug. Mix well. 3 Heat oil in a large, non-stick fry­ing pan over a medium to high heat. Add chicken in two batches. Cook, for about 3 min­utes on each side, or un­til browned. 4 Re­turn all chicken to pan with sauce mix­ture. Bring to boil. Gently boil, turn­ing chicken half­way, for about 12 to 15 min­utes or un­til cooked through. Re­move from heat. 5 Mean­while, to make salad, com­bine all in­gre­di­ents in a large bowl. Toss to coat with dress­ing. 6 Serve chicken with noo­dles and salad.

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