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Satay chicken noodle stir-fry

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

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A delicious satay chicken noodle stir-fry recipe, so easy and quick to make in 15 minutes. High in iron and has an easy gluten-free option, this will be a family favourite for lunch or dinner.

Serves: 4

Time to make: 15 mins

Ingredients

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2 teaspoons peanut oil

600g skinless chicken breast fillets, cut in strips

4 cups mixed vegetables, suitable for stir-frying, or frozen stir-fry vegetables

400g fresh hokkien noodles

3 tablespoons reduced-fat peanut butter

⅓ cup sweet chilli sauce

2 tablespoons water

Instructions

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1 Heat half the oil in a wok over a high heat. Add chicken and stir-fry for 5-6 minutes. Transfer to a plate. Add remaining oil to wok, and stir-fry vegetables for 5-6 minutes.

2 Cook noodles following packet directions. Set aside. Return chicken to wok. Add noodles. Toss to combine and stir-fry for 3
minutes or until vegetables are almost tender.

3 In a bowl, mix peanut butter, chilli sauce and water. Add to wok. Stir to combine. Cook for 2-3 minutes. Divide among 4 bowls
to serve.

Variations

Make it gluten free: Use rice noodles instead of hokkien noodles, and use gluten-free sweet chilli sauce.

Nutrition Info (per serve)

Calories 473 cal

Kilojoules 1980 kJ

Protein 43 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 15 g

Dietary fibre 7 g

Sodium 450 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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