Chicken Satay with Noodles

If you wish for a thicker sauce then you can add some cornflour mixed with a little water just prior to serving.

Ingredients

• 1 chicken breast, no skin, diced
• ¼ red capsicum, chopped
• ¼ onion, sliced
• 50g fresh spinach leaves
• 4 small mushrooms, sliced
• 1 clove garlic, crushed
• 30g green beans, sliced
• 1 tbsp. peanut butter
• 1 tbsp. soy sauce, salt reduced
• 1 tsp. curry powder
• 1 tsp. brown sugar
• 200ml light n creamy evaporative milk
• 100g fresh noodles – Hokkien or Singapore
• Cooking spray

Method

1. Boil kettle and soak noodles for 2-3 minutes, drain and set aside.
2. Place peanut butter, soy curry powder and brown sugar in a little bowl and heat for 10-20 seconds in microwave until softened. Set aside.
3. Heat a wok or non-stick frypan, spray with cooking spray. Stir fry capsicum & onions for a couple of minutes until softened.
4. Add beans, mushrooms and chicken and cook a further few minutes until chicken has browned. Then add garlic and spinach leaves. Add peanut mixture to pan with milk, bring to a simmer. Add Hokkien noodles and keep simmering until all incorporated.
5. Serve immediately.