Do you love Thai food? Do you think peanut sauce is its own food group? Then this recipe is for you! As an added bonus it also goes together pretty quick and if you make extra of the marinated chicken, you can make satay skewers or chicken for wraps for a later meal. I will give you that the ingredients list is a little long, but after you make this recipe once you’ll have the hang of it and it will go together in a flash.
I probably could eat this every day of my life. Seriously, if I was stranded on a desert island, I’d want this to come with me. It’s amazing.
Originally from the Recipe Tin Eats blog, I did make a few adjustments for ingredients I didn’t have, and will include those
- 12 oz Chicken breast
- 2 Carrots
- 1 Chili, large red (my kids don’t like spicy, so i skipped the chili)
- 1 Garlic clove
- 2 cups Green cabbage
- 3 tbsp Peanuts
- 2 cups Red cabbage (I used all one color cabbage i’ve made this with red and green, and while i prefer the red, it’s good either way)
- 2 Scallion/shallot, stems (i used green onions)
- 6 tbsp Coconut milk
- 2 tbsp Lime juice
- 1/4 cup Peanut butter
- 2 tbsp Soy sauce
- 2 tsp sweet Soy sauce/ kecap manis, sweet (I used regular soy sauce)
- 1 1/2 tbsp Sriracha
Pasta & Grains
- 10 oz Egg noodles, fresh (I used spaghetti)
Baking & Spices
- 2 tsp Brown sugar
- 1 1/2 tsp Curry powder
- 1/2 tsp Salt
- 1 Salt and pepper
Oils & Vinegars
- 1 tbsp Cooking oil
- 1 tbsp Sesame oil
- 2 tbsp Water
- Mix dressing ingredients in a bowl until smooth.
- Prepare noodles according to packet instructions.
- Place both cabbages and carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
- Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
- Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
- Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.
Honestly, my kids LOVED this. They are 4 and 2 and while the 4-year-old is kind of hot and cold on cabbage, the 2-year-old reliably loves it. They both will happily devour pretty much anything pasta. And pasta with peanut sauce, forget about it! They go nuts!
Also, fun fact if you let your kids help in the kitchen, they are more likely to eat what you make! I am not one for making separate meals for everyone, so we all eat the same thing. This recipe is a great one to let the kids help with because they can safely measure out all the peanut sauce ingredients and whisk them up. I also let the kids assemble the ingredients and pour on the dressing. They really love helping! I hope you enjoy it as much as we do!