Skinny satay is a healthier take on the Asian classic – this one is so quick and speedy to make, you can have it on the table in 30 minutes, which makes it the perfect no-hassle dinner solution. Wholewheat noodles are much better for you than egg noodles as they’re higher in fibre, so it’s worth making the little swap to make your dinner that little bit healthier! We’ve used chicken thighs in this recipe as they’re more flavoursome than the breast meat, plus they’re a bit fattier (this mostly melts away during the cooking process, so don’t worry) which keeps the moisture in the meat and makes them juicier! The squeeze of lime at the end really makes this recipe, so don’t forget to serve it with the lime wedges.
- 100g wholewheat noodles
- 2tsp sunflower oil
- 4 boneless, skinless chicken thighs
- 2tbsp curry powder
- 1tsp garam masala
- 2tbsp crunchy peanut butter
- 100ml chicken stock
- Juice 1 lime, plus wedges, to serve
- 2 spring onions, sliced
- 5cm piece cucumber, deseeded and sliced
- 1tbsp toasted peanuts, crushed
Cook the noodles to pack instructions, drain and run under cold water. Toss in 1tsp sunflower oil and set aside.
Rub the chicken with 1tbsp curry powder, the garam masala and the remaining sunflower oil. Put on a grill tray, and grill for 5 mins on each side, until cooked through and the top is crispy.
Dry-fry the remaining curry powder in a small frying pan until fragrant. Add the peanut butter, chicken stock and lime juice, and stir until smooth.
To serve, divide the noodles between 2 bowls and top with the sliced chicken, spring onion, cucumber and a drizzle of peanut sauce. Top with toasted peanuts and serve.
If you want to add a bit of heat to this recipe, throw in some chilli flakes or some freshly chopped chilli for that extra kick.