Rich nut butter satay meets slices of crispy chicken, silky noodles and crisp pickled radishes in this loaded bowl.
Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
6 boneless chicken thighs, skin on
50g almond butter
50g cashew butter
2 garlic cloves, finely chopped
2 Tbsp soy sauce
2 Tbsp maple syrup
1 Tbsp sesame oil
1 Tbsp lime juice
Noodles - soba/egg noodles/udon
6 small radishes, thinly sliced
50ml cider vinegar
1 tsp chilli flakes
100g sugar snap peas
a handful of raw cashews, chopped
coriander leaves to garnish
Method
Combine the sliced radishes, cider vinegar, chilli flakes and one tablespoon of the maple syrup in a small bowl. Set aside.
Season the chicken and place the pieces skin-side down in a large, cold, non-stick frypan, Heat the pan over medium-low heat. When the chicken starts to sizzle, set a timer for 8 minutes. Once the timer goes, flip the chicken and cook for 4 minutes on the other side until the meat is cooked through. Remove from the pan and set aside.
Combine both nut butters, the garlic, soy, remaining maple syrup, sesame oil and lime juice in a bowl. Set this sauce aside.
Cook the noodles according to packet instructions - usually by warming them in a bowl of hot water. Transfer the noodles to the pan and add the sauce. Give it 2 minutes over medium heat to warm.
Quickly blanche the sugar snap peas in boiling water.
Slice the chicken. Divide the noodles into bowls and top with chicken slices, sugar snap peas, chopped cashews, coriander leaves and the pickled radish.
Comentarios