Sate Chicken And Noodles Chinese Style Recipes

CHINESE SATAY CHICKEN STIR FRY

Steps:

• Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
• Rinse well, pat dry with paper towel then place in a bowl.
• Mix together Seasoning.
• Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
• Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
• Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
• Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
• Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker - 1 to 1 1/2 minutes.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.

SATAY CHICKEN NOODLE SALAD

Steps:

• Mix dressing ingredients in a bowl until smooth.
• Prepare noodles according to packet instructions.
• Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
• Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
• Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
• Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

SATE CHICKEN AND NOODLES - CHINESE STYLE

Steps:

• For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
• In a bowl, combine the water and corfour, mix until it is paste-like.
• To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
• Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
• Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
• Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
• Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
• Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
• Add the garlic and cook a further minute or two.
• Return the chicken to the wok, and then add the sauce.
• Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
• Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
• Add the noodles to the wok, toss through - add a little more water if needed.
• Serve in bowls and top with spring onions.

ASIAN NOODLES WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

CHICKEN SATAY NOODLES

Steps:

• Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.