Satay chicken stir-fry

Recipe

Satay chicken noodle stir-fry

Serves: 4
Time to make: 15 mins
Total cost: $18.40 / $4.60 per serve

Full ingredients list: 

• 2 teaspoons peanut oil
• 600g skinless chicken breast fillets, cut in strips
• 4 cups mixed vegetables, suitable for stir-frying, or frozen stir-fry vegetables
• 400g fresh hokkien noodles
• 3 tablespoons reduced-fat peanut butter
• 1/3 cup sweet chilli sauce
• 2 tablespoons water

Instructions

Instructions and steps: 

Step 1 Heat half the oil in a wok over a high heat. Add chicken and stir-fry for 5-6 minutes. Transfer to a plate. Add remaining oil to wok, and stir-fry vegetables for 5-6 minutes.

Step 2 Cook noodles following packet directions. Set aside. Return chicken to wok. Add noodles. Toss to combine and stir-fry for 3
minutes or until vegetables are almost tender.

Step 3 In a bowl, mix peanut butter, chilli sauce and water. Add to wok. Stir to combine. Cook for 2-3 minutes. Divide among 4 bowls
to serve.

Variations

Make it gluten free: Use rice noodles instead of hokkien noodles, and use gluten-free sweet chilli sauce.

- See more at: http://www.healthyfood.co.nz/recipes/2009/march/satay-chicken-noodle-stir-fry#sthash.V6CWfoYS.dpuf

Cooking method used yesterday was stir-frying 

This means the pan is on a high heat and the veggies are cooked for a short period of time.

We know the chicken is cooked when its white and the colour of the juice and the internal temp is over 70

The nutrients we got from the practical yesterday were carbohydrates, vitamins and protein.

Vitamin A Helps vision

Carbohydrates Energy

Protein Growth

This type of cooking is unhealthy because we coated everything in peanut butter and oil.