Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. This Satay Chicken Stir Fry is a firm favourite at my local Chinese take out! Made from scratch and easy to make, this will satisfy your The brand of Satay Sauce that my Chinese restaurant refers to as using as their sauce base is called Jimmy's Sate Sauce. This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and toasted cashews.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce This stir-fried chicken dish uses Shanghai-style noodles. These are thick noodles that are packaged in plastic bags and sold fresh in Asian/Chinese markets. Season with a bit of soy sauce and/or sugar while stir-frying, if desired.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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This Satay Chicken Stir Fry is a firm favourite at my local Chinese take out! Made from scratch and easy to make, this will satisfy your The brand of Satay Sauce that my Chinese restaurant refers to as using as their sauce base is called Jimmy's Sate Sauce. This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and toasted cashews.

To get started with this particular recipe, we have to prepare a few components. You can cook thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

{Make ready of chicken noodles For the satay -.
{Take 500 gms of chicken breast Boneless.
{Make ready 200 gms of noodles Thai or chinese.
{Make ready 2 tablespoons of Peanuts & nbsp ;.
{Prepare 1/2 cup of coconut milk Thick.
{Get 1 teaspoon of Coriander powder.
{Prepare 2 tablespoons of Fish sauce.
{Prepare 2 tablespoons of Soy sauce.
{Prepare 1 cup of green bell peppers Red and each.
{Make ready 1/2 teaspoon of chilly Red flakes.
{Get 1 tablespoon of garlic Minced.
{Get 1 tablespoon of ginger galangal Shredded or.
{Make ready 1 cup of cabbage Shredded.
{Make ready 1 cup of carrots Shredded.
{Get 1 bunch of basil Fresh leaves.
{Take 1 bunch of Spring onions.
{Prepare 1 cup of Bean sprouts.
{Make ready 1 tablespoon of Refined oil.
{Make ready 2 tablespoons of Lime juice.
{Take 1 teaspoon of Pepper.
{Prepare to taste of Salt.
{Get of sauce For the -.
{Get 200 gms of Mushrooms cut into bite sized chunks & nbsp ;.
{Get 1/2 cup of Sweet corn.
{Take 2 tablespoons of Cashews.
{Take 1 tablespoon of Tomato sauce.
{Prepare 1 tablespoon of Soy sauce.
{Take 1 teaspoon of Corn flour.
{Make ready 1 teaspoon of Coriander powder.
{Make ready 1 tablespoon of Paprika cayenne pepper or.
{Take 1 teaspoon of garlic Minced.
{Take 1 teaspoon of ginger galangal Shredded or & nbsp ;.
{Make ready 1 tablespoon of basil Dried & nbsp ;.
{Make ready 1 tablespoon of Oil.

Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve. Peanut butter and coconut milk make a quick DIY satay sauce.

Instructions to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk..
Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours..
Cook the noodles al dante with a pinch of salt and set aside.
Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later..
In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat..
Powder the kept aside peanuts in a blender into a dry powder..
Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -.
In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside..
Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan.
Add the mushrooms and salt and allow to cook for a couple of minutes..
Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders..
Add the prepared sauce and adjust the required consistency adding water as required..
Sprinkle the dried basil and switch off heat..

Serve in bowls, garnished with the cashews and coriander. Adding a little oil stops them sticking together - you can do this with noodles or pasta (not rice) and. Stir together and allow sauce to thicken. Remove from heat and serve over brown rice. This Cashew Chicken Stir Fry Recipe is my all-time favorite weeknight meal!

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