• prep: 15 min
  • cook: 15 min
  • total: 30 min
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  • servings:
  • Summary

    If you don't fancy noodles, make the curry base and serve this chicken satay recipe with rice.

    Ingredients

    • 1 tsp. vegetable oil
    • 500 g (1lb 2oz) chicken thigh fillets, cut into bite-sized pieces
    • ½ tbsp ground coriander
    • 3 tbsp. medium curry paste
    • 3 tbsp. crunchy peanut butter
    • 2 tbsp. light brown soft sugar
    • 165 mL tin full fat coconut milk
    • 150 g (5oz) sugar snap peas
    • 200 g (7oz) baby sweetcorn, chopped
    • Juice of 1 lemon
    • 300 g (11oz) fresh straight to wok egg noodles
    • Large handful fresh coriander, roughly chopped

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 0 % Daily Value *
    • Total Fat: 0 g 0%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq