Caramelised chicken and papaya satay noodles recipe

This Indonensian-inspired dish combines all our favourite things; a fragrant marinade, grilled caramelised chicken and a herbaceous papaya salad. Peanut butter is the hero of this satay-inspired dressing and, while fish sauce is certainly a pungent ingredient, don’t be put off – it adds heaps of flavour.

Preheat the grill to high. Marinate the chicken in the soy, sugar and fish sauce for 5 minutes. Thread onto metal skewers with the onions and put on a tray. Discard the marinade.
Grill for 15 minutes, turning every few minutes, until the chicken is cooked through and caramelised on all sides.
Put the noodles in a bowl and cover with boiling water. Leave for 3 minutes, until cooked. Drain and rinse under cold water.
Meanwhile, whisk together the dressing ingredients in a bowl with 5 tbsp water.
Combine the noodles, chilli, coriander, basil and watercress. Serve on plates with the papaya, chicken and dressing.

Tip: If you prefer a milder taste, remove all the seeds from your chilli before adding it to the salad.

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