Chicken & turkey· GF · DF · NUTS

Chicken Satay Noodle Base

Name: Chicken Satay Noodle Base
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 600g chicken thigh fillets, thin strips; 1 (160g) red pepper, thin strips; 150g carrot, matchsticks; 150g green beans, 3cm lengths; 80g smooth peanut butter; 200ml (½ tin) coconut milk; 30ml soy sauce; 30ml (1 lime) lime juice; 15g (1 tbsp) honey; 4 cloves (20g) garlic; 15g fresh ginger; 6g mild curry powder, chilli flakes; 10ml rapeseed oil; 150ml water

Chicken, pepper and green beans in a rich peanut, coconut and lime satay sauce. Toss through rice noodles.

makes 18 blocks, about 42p each

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BatchJoy

batchjoy.com/recipes/chicken-satay-noodle-base/

Illustration of a bowl of Chicken Satay Noodle Base

Time: 30 min20 min prep · 10 min cook
Makes: 18 blocks
Cost per blockPer block: 42p
Calories per blockCalories: 110 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

600gchicken thigh fillets, thin strips
1 (160g)red pepper, thin strips
150gcarrot, matchsticks
150ggreen beans, 3cm lengths
80gsmooth peanut butter
200ml (½ tin)coconut milk
30mlsoy sauce
30ml (1 lime)lime juice
15g (1 tbsp)honey
4 cloves (20g)garlic
15gfresh ginger
6gmild curry powder, chilli flakes
10mlrapeseed oil
150mlwater

Allergens: Peanuts, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Tossed through rice noodles with crushed peanuts · With cucumber and fresh coriander · Over jasmine rice

Method

Step 1: Heat the oil in a wok or large pan over a high heat and stir-fry the chicken until golden and cooked through. (6 min)
Step 2: Add the pepper, carrot and green beans for 3 minutes, then the garlic, ginger and spices for 1 minute.
Step 3: Whisk the peanut butter, coconut milk, soy, honey and water together and pour in. Simmer for 3 minutes until thick.
Step 4: Off the heat, stir in the lime juice and taste for salt and sweetness.
Step 5: Cool quickly and freeze in 70g blocks.

Hotter: add 1 tbsp sambal oelek to the sauce.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	110	8.4g	4.3g	6.6g	1.1g	0.35g
Per 3 blocks	330	25.2g	12.9g	19.8g	3.3g	1.05g

Cook’s notes

To serve 1: soak 75g rice noodles, reheat 3 blocks with 3 tbsp water (satay thickens a lot), then toss together.
Contains peanuts; label the blocks.
Tofu works instead of chicken.

Serve it

Tossed through rice noodles with crushed peanuts · With cucumber and fresh coriander · Over jasmine rice.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 330 kcal and 25.2g protein before rice, bread or potatoes.

Chicken Satay Noodle Base questions

How do I make it with tofu?

Use extra-firm tofu, pressed and cut into 2cm cubes, and fry it until golden on all sides in place of the chicken before adding the veg. Swap the honey for maple syrup if you want the blocks to be vegan.

Can I use crunchy peanut butter?

Crunchy peanut butter works and gives the sauce a little texture. Whisk it with the coconut milk, soy and water in the same way; it may take a little more whisking to loosen.

Can I use light coconut milk?

Light coconut milk makes a thinner sauce, so simmer it for a minute or two longer until it coats the chicken. The peanut butter still keeps it rich.