Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. If you've got time Thai Beef Satay. Creamy Miso Chicken & Mushroom Pot Pies.
Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have 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 cook that.
The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:
- Make ready chicken noodles For the satay -
- Get 500 gms chicken breast Boneless
- Make ready 200 gms noodles Thai or chinese
- Take 2 tablespoons Peanuts & nbsp ;
- Get 1/2 cup coconut milk Thick
- Get 1 teaspoon Coriander powder
- Get 2 tablespoons Fish sauce
- Get 2 tablespoons Soy sauce
- Prepare 1 cup green bell peppers Red and each
- Prepare 1/2 teaspoon chilly Red flakes
- Get 1 tablespoon garlic Minced
- Get 1 tablespoon ginger galangal Shredded or
- Prepare 1 cup cabbage Shredded
- Make ready 1 cup carrots Shredded
- Make ready 1 bunch basil Fresh leaves
- Make ready 1 bunch Spring onions
- Prepare 1 cup Bean sprouts
- Prepare 1 tablespoon Refined oil
- Take 2 tablespoons Lime juice
- Prepare 1 teaspoon Pepper
- Prepare to taste Salt
- Make ready sauce For the -
- Get 200 gms Mushrooms cut into bite sized chunks & nbsp ;
- Prepare 1/2 cup Sweet corn
- Make ready 2 tablespoons Cashews
- Prepare 1 tablespoon Tomato sauce
- Get 1 tablespoon Soy sauce
- Get 1 teaspoon Corn flour
- Get 1 teaspoon Coriander powder
- Take 1 tablespoon Paprika cayenne pepper or
- Make ready 1 teaspoon garlic Minced
- Get 1 teaspoon ginger galangal Shredded or & nbsp ;
- Take 1 tablespoon basil Dried & nbsp ;
- Prepare 1 tablespoon 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. This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and toasted cashews.
Instructions to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:
- 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.
Thai Chicken with Cashews is my very, very, very favorite dish of all time. Whenever someone asks me what my last meal would be, I don't even hesitate. This Chicken Stir Fry has tender chicken and vegetables in a mouthwatering sweet and savory Smooth, drizzle-able, garlic-and-gingery with a sesame kick. Perfect for noodles, salads, protein, or as a Broccoli Mushroom Stir Fry is a healthy Chinese style recipe with portobello mushrooms, peas. High in iron and has an easy gluten-free option, this will be a family favourite for lunch or dinner.
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