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: William Meppem
stephane Grange
That look like so so yummy. I would love to see the nutrition fact on all your recipes
Janet CUSDEN
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
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