Satay-Spiced Grilled Chicken
with Peanutty Soy Noodles
Cooking time
30 minutes
Servings
4
Calories
620 /serving
Barbecue season officially opens with your own backyard satay stand. Hot off the grill, tender chicken and chunks of zucchini tumble over bowlfuls of fresh Shanghai noodles (extra thick for extra snappiness). Those rich peanut flavours really hit the spot.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Green zucchini
- 2 Scallions
- 30ml Sweet soy sauce
- 30g Peanut butter
- 30ml Ponzu lime sauce
- 450g Fresh Shanghai noodles
- 15g Satay-faction spices (fennel seeds, turmeric, coriander seeds, cinnamon, cumin, cardamom, ginger, cayenne pepper, lemongrass, cloves)
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
BBQ (or pan)
Total Fat
16 g
Saturated Fat
3 g
Sodium
820 mg
Total Carb
79 g
Sugars
10 g
Protein
50 g
Fibre
5 g
Preparation
Boil the noodles
- Heat the BBQ on medium-high (or pan on medium-high), making sure to oil the grill first. Bring a large pot of salted water to a boil.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Mise en place
- Meanwhile, pat the chicken dry; rub with ¾ of the spices, a drizzle of oil and S&P.
- Quarter the zucchini lengthwise; halve crosswise. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Thinly slice the scallions crosswise.
- In a small bowl, make the sauce by vigorously whisking the soy sauce, ponzu, peanut butter and a pinch of black pepper.
Grill the chicken & zucchini
- Add the chicken* to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Add the zucchini to the BBQ (or pan) and grill, turning occasionally, 3 min., until tender.
- Transfer to a cutting board. Once cool enough, medium-dice the zucchini.
Combine the noodles
- Meanwhile, in the reserved pot, combine the noodles, sauce, ½ the scallions and S&P.
- If the sauce seems dry, gradually add ¼ cup hot water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Top with the chicken (slice beforehand if desired) and zucchini.
- Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
