Chicken Satay with Chilled Rice Noodles
Another fine meal kit inspired by Jamie Oliver's Meals in Minutes. This one is a favorite of just about everyone. If all of your eaters are not fans of spicy, use half of the chili for the saute and leave it out of the noodles and put them in a little bowl for those that would like to spice it up a bit. Sometimes we eat this as is, or we put out a big bowl of lettuce leaves and make little bundles of chicken, noodles and satay sauce. Who doesn't love eating with their hands?
For the Satay Sauce
1/2 small bunch of cilantro
1 fresh red chili
1/2 clove of garlic
2 heaping tablespoons of good quality chunky peanut butter. We highly recommend our Once and Again Peanut Butter. It's amazingly delicious.
1 inch piece of fresh ginger
For the Chicken
4 -6 ounce skinless, boneless chicken breasts
For the noodles:
8 ounces dried rice vermicelli noodles
3/4 cup roasted cashews
1/2 medium red onion
1 red chile
small bunch of fresh cilantro
1-2 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 tsp. fish sauce
1 tsp. honey
To Prepare the Satay Sauce
Put the cilantro, stalks and all, into the food processor with the chile, garlic, peanut butter and a lug of soy sauce. Peel and roughly chop the ginnier and add. Finely grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple fo splashes of water and blend together into a spoonable paste. Season to taste. Spoon half of it into a bowl for serving and set aside.
To prepare the chicken
This is pure genius. You will never prepare kebobs any other way. Line the chicken breasts up close together on a plastic cutting board, alternating fat end and skinny ends. Carefully push the skewers through the breasts.
Next, slice between the skewers as pictured below. Thread any stray pieces on the ends of the skewers.
Scoop the rest of the satay mix fro the processor and onto a roasting pan. Make a nice puddle of it and then add the skewers and toss them through the sauce with your hands until they are coated on all sides. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven under the broiler for about 8-10 minutes on each side, or until golden and cooked through.
To prepare the noodles:
Bring a pot of water to a boil. Put the noodles in and turn off the heat. Let soak for about 6 minutes or until they are soft but not mushy. Drain. Peel the red onion half and then put in the food processor with the chili, the stalks of the cilantro. Pulse until it's finely chopped, then put in a large serving bowl with 2 tablespoons of soy sauce, a few logs of olive oil, the sesame oil, fish sauce and juice of 1 lime and the honey. Add fresh cilantro leaves and roasted cashews. Toss wilt with clean hands and serve with the chicken.
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