Heidi Thornton's Cashew Coconut Chicken Satay

Ingredients

8-12 Bamboo Skewers

1 bunch Bok Choy

¼ of 1 long Cucumber

½ of 1 medium Red Capsicum

1 medium Carrot

400g Chicken Tenderloins, trimmed of any fat

2 teaspoons Melrose Peanut Oil

2 teaspoons Light Soy Sauce

160g Soba Noodles

Cashew Coconut Satay Sauce (see related recipe)

1 big handful of Fresh Coriander leaves, roughly chopped

* Substitutions: in place of the soba noodles, you could use any sort of noodles you wish, or even steamed rice. Check out Asian Supermarkets for a great range of noodles. In place of the chicken tenderloins, you could use strips of chicken breast. For a vegetarian option, try grilling chunks of firm tofu on skewers.

* Make this dish gluten-free by purchasing gluten-free noodles (or using rice), and using a gluten-free soy sauce.

Method

1.Soak the skewers in cold water for 30 minutes.

2.Whilst the skewers are soaking, cook your Cashew Coconut Satay Sauce (see related recipe) and set aside off the heat (you will reheat this later just before serving).

3.Prepare your vegetables by slicing the cucumber and capsicum into thin strips, and the carrots into thin rounds. Cut the ends off the bok choy and wash the leaves thoroughly.

4.Put a medium-sized pot of water on to boil.

5.Using the soaked bamboo skewers, thread the tenderloins lengthways (one tenderloin per skewer), starting at the thicker end of the tenderloin (i.e. straight through the middle). Set aside.

6.Heat 1 teaspoon of peanut oil in a wok over high heat. Add the carrot and stirfry for 2 minutes, stirring constantly. Add the capsicum and stirfry for a further minute. Next add the bok choy and stirfry the vegetables two more minutes. Add in 2 teaspoons of light soy sauce during the last 30 seconds of cooking. Set aside. Reheat your vegetables in the wok for around a minute (or until hot) before serving.

7.Add your noodles to the boiling water and cook according to packet instructions (usually 3-4 minutes). When cooked, drain and put back into the pan with the lid on, and set aside.

8.At the same time your noodles are cooking, heat the other teaspoon of peanut oil over medium heat on a chargrill or barbeque grill. Cook the skewers for ~4 minutes on each side, until cooked through.

9.Heat up your Cashew Coconut Satay Sauce over low heat, stirring often, whilst you're cooking the chicken. Be careful not to burn the sauce.

10.When your noodles and chicken are cooked, and your vegetables and sauce are warm, it is time to serve up. Divide the noodles evenly onto 4 plates (or bowls). Place the vegetables on top of the noodles, add the chicken skewers and then drizzle generously with Cashew Coconut Satay Sauce. Place the fresh, sliced cucumber to one side of the noodles, before finally scattering the dish with coriander.

Serves 4