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.

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. At the present, 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 achieve it.

Ingredients of Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce

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

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce instructions

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. I stir-fried some chicken tenders , pepper strips and julienne carrots, then added the sauce and some sliced green onions, served it over rice noodles. A couple things I would suggest: first, that you only heat the sauce till the brown sugar dissolves, as directed. Stir together and allow sauce to thicken.