cashew and tahini satay chicken stir-fry
- 1 tablespoon peanut oil
- 1kg chicken mince
- 4 cloves garlic, crushed
- 1 tablespoon grated ginger
- 200g brown rice vermicelli noodles+, cooked according to packet instructions
- 500g snake beans, blanched and halved
- Thai basil and kecap manis (sweet soy sauce), to serve
CASHEW SATAY SAUCE
- ½ cup (140g) tahini
- ¼ cup (60ml) soy sauce
- ½ cup (125ml) chicken stock
- 2 tablespoons honey
- ½ cup (75g) toasted cashews, roughly chopped, plus extra to serve
- To make the cashew satay sauce, place the tahini, soy sauce, stock, honey and cashew in bowl. Stir to combine.
- Heat the oil in a large wok or frying pan over high heat. Add the chicken, garlic and ginger. Cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until browned.
- Add the satay sauce and cook, stirring, for 2–3 minutes or until the chicken is cooked through. Add the noodles and beans. Toss to combine.
- Top with the basil, kecap manis and extra cashews to serve. Serves 4–6.
TIPS + TRICKS
+ Brown rice vermicelli noodles are available from health food stores and Asian supermarkets. You can also use regular rice vermicelli.
Photography by William Meppem
Just had to add some chillies for that extra zing, but that is a personal adjustment. It had lots of flavour and I loved the basil and kecap manis topping