After going out for a beautiful Thai meal recently, where I had the most amazing grilled peanut chicken, the more I stared at the oversize tub of peanut butter on the worktop, the more I thought about trying to make a Thai-inspired dinner involving peanut butter, but that wouldn’t take forever to make or have loads of ingredients. And lo, the speedy chicken satay stir fry was born!
This recipe has all the things I value: it’s quick and inexpensive to make, it’s tasty, and above all, it’s just about the most well-balanced recovery meal you could make after training- there’s protein and fats from the chicken and the peanut butter, electrolytes from the soy, carbs from the noodles and loads of goodness from the delicious crunchy veg. Yum!
Ingredients (serves 1 hungry runner/cyclist)
- 1 chicken breast
- 1 pack ready-to-wok noodles
- 2-3 big handfuls of crunchy veg of your choice; I used a mixed stir fry pack with some extra mange tout for crunch
- A little oil
- 1 tbsp crunchy peanut butter
- 1-2 tbsp dark soy sauce
- 1 tbsp sweet chilli sauce
- Big squeeze of lime or lemon juice
- 1/2 tsp crushed garlic
Mix together the peanut butter, chilli sauce, soy sauce, garlic and a good dash of lime or lemon juice together until smooth, and let down with a splash of cold water until the sauce is a pourable consistency (but still coats the back of a spoon).
Heat up the oil in a wok or big frying pan, and after cutting the chicken into bite-size pieces, crack on with stir frying it.
Once the chicken has started to colour, add the veg, and then the noodles, and cook for a few more minutes, until the veg starts to colour but doesn’t go soft- you want that all important crunch!
Finally, mix in the satay sauce and allow it to heat through, stirring well so it coats all of the veg, noodles and chicken.
Voila! Plate up and dig in. Speedy, healthy, delicious!