Chicken Satay Noodle Stir-Fry

Instructions

1. 1

   Whisk the coconut milk, peanut butter, maple syrup, sweet chilli sauce, soy sauce, curry powder, garlic powder, chilli flakes and 50 ml water in a bowl until combined.

2. 2

   Cut the chicken into thin, bite-sized strips and season with the salt and black pepper.

3. 3

   Bring 2500 ml water to the boil in a 4-litre saucepan over high heat. Meanwhile, heat a 32 cm deep frying pan or wok with approximately 5-litre capacity over medium-high heat for 1 minute. Add 5 ml oil and half the chicken. Cook for 4–5 minutes, turning, until browned and the thickest pieces reach 74°C/165°F. Transfer to a bowl, then repeat with the remaining oil and chicken.

4. 4

   Once the saucepan water boils, add the noodles and cook according to their packet instructions, usually 4–6 minutes, until just tender. Drain thoroughly. Cook the vegetables in the next step while the noodles boil.

5. 5

   Add the frozen vegetables and remaining 50 ml water to the chicken pan over medium-high heat. Cover for 3 minutes, then uncover and stir-fry for 3–4 minutes, until the vegetables are tender and most of the water has evaporated.

6. 6

   Reduce the pan heat to medium. Stir in the peanut sauce and let it bubble gently for 1 minute. Add the drained noodles, chicken and any collected juices. Toss for 2–3 minutes until evenly coated and steaming hot, with the chicken reaching 74°C/165°F again. Divide between four bowls.