High Protein Chili Peanut Chicken Noodles

Serves 6
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Directions

  1. 1Slice your chicken into cubes.
  2. 2Add black pepper, garlic and ginger paste, chili flakes, onion powder, sriracha, and soy sauce to the chicken.
  3. 3Mix till you lose patience.
  4. 4Cook the chicken on medium heat for 3 to 4 minutes each side till golden brown and crispy.
  5. 5Add more butter and fresh coriander to the cooked chicken.
  6. 6Mix to well coat and set the chicken aside.
  7. 7Add natural peanut butter, soy sauce, sriracha, rice vinegar, chili flakes, and hot water to a pan.
  8. 8Stir on low heat till silky smooth.
  9. 9Add your cooked noodles, green onion, coriander, and sesame seeds.
  10. 10Mix well till creamy and indulgent.
  11. 11Serve the noodles with the juicy chicken.

Ingredients

  • 1200 g Raw Chicken Breasts cut into cubes
  • 1.5 Tsp Black Pepper
  • 1.5 Tbsp Garlic Paste
  • 1.5 Tbsp Ginger Paste
  • 1.5 Tsp Chilli Flakes
  • 2.25 Tsp Onion Powder
  • 37.5 g Sriracha
  • 45 ml Soy Sauce (15ml Light Soy Sauce + 15ml Dark Soy Sauce)
  • 30 g Light Butter
  • 1.5 Handful Chopped Coriander / Cilantro
  • 150 g Natural Peanut Butter (Without Palm Oil)
  • 112.5 g Soy Sauce (45g Light Soy Sauce + 30g Dark Soy Sauce)
  • 75 g Sriracha
  • 45 g Rice Vinegar
  • 1.5 Tsp Chilli Flakes
  • 187.5 ml Noodle Hot Water
  • 225 ml Noodle Hot Water
  • 375 g Uncooked / 570g Cooked Medium Egg Noodles
  • 0.75 Cup Chopped Green Onion/Scallion
  • 1.5 Handful Chopped Coriander
  • 1.5 Handful Sesame Seeds

Tips

  • Marinate the chicken for at least 30mins or overnight for better flavour!
  • Boil the noodles for 4-5 mins on medium. Once cooked remove in a strainer and pass through cold water to stop the cooking process
  • Make the peanut sauce on low heat. No need to cook this, just to warm it up so it becomes silky smooth
  • To reheat just place in a pan on low for 5-10 mins. Add a little water to the noodles to loosen them