Chicken Satay with Peanut Noodles
Servings: 4
Ingredients
For the Chicken Satay
- 1/3 cup reduced sodium soy sauce
- 1/2 cup grapeseed oil
- 2 tablespoons freshly grated ginger
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 boneless skinless chicken breasts cut into 3-inch strips
For the Peanut Noodles
- 8 ounces whole wheat spaghetti
- 1/2 lime juiced
- 2 cloves garlic minced
- 2 tablespoons honey
- 1/2 cup creamy peanut butter
- 2/3 cup hot water
- 2 tablespoons reduced sodium soy sauce
For the Cucumber Salad
- 1 medium cucumber thinly sliced
- 1 teaspoon white wine vinegar
- 1 tablespoon honey
- slight pinch of cayenne pepper I used red pepper flakes
Instructions
For the Chicken Satay
- Combine all the ingredients together in a large container.
- Add the chicken to the marinade and coat well. Seal the container and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat an outdoor or indoor grill to medium high heat.
- Skewer the marinated chicken on soaked skewers and discard the remaining marinade. Grill the chicken for about 3-4 minutes on each side until fully cooked.
- Serve the chicken warm with the peanut noodles.
For the Peanut Noodles
- Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente.
- Combine the lime juice, garlic, honey, peanut butter, how water and soy sauce in a small saucepan and bring to a simmer over low heat. Simmer for 3-5 minutes, stirring occasionally.
- Drain the pasta and toss with half of the peanut sauce. Serve the remaining sauce with the satay.
For the Cucumber Salad
- In a small bowl, toss the cucumber sliced with the white wine vinegar, honey and cayenne pepper. Serve immediately.