Satay Chicken Noodle Salad + Weekly Menu
If you have around 35 minutes to spend in the kitchen, Satay Chicken Noodle Salad + Weekly Menu might be a super dairy free recipe to try. For $2.03 per serving, you get a main course that serves 6. One serving contains 471 calories, 31g of protein, and 19g of fat. A mixture of red cabbage, sesame oil, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 39 people were impressed by this recipe. It is brought to you by Prevention Rd. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Chopped Chicken Sesame Noodle Bowls + Weekly Menu, Mexican Chicken Salad + Weekly Menu, and Spicy Thai Curry Noodle Soup + Weekly Menu are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
8 oz ( - 4 cups) broccoli slaw
1 Tbsp brown sugar
1/3 cup creamy, natural peanut butter
2 tsp curry powder
1 garlic clove, minced
juice of 1 lime
½ cup light coconut milk
1 Tbsp low-sodium soy sauce
2 Tbsp low-sodium soy sauce
1 Tbsp olive oil
¼ cup peanuts, chopped
2 cups red cabbage, shredded
¼ tsp salt
1 Tbsp toasted sesame oil
1 lb boneless, skinless chicken breast, thinly sliced against the grain
1½ Tbsp sriracha
10 oz uncooked whole wheat spaghetti
Equipment:
bowl
pot
whisk
frying pan
Cooking instruction summary:
Mix dressing ingredients in a small bowl until smooth and well-combined; set aside.Bring a large pot of water to a rolling boil over high heat. Add shaghetti and cook until al dente; rinse with room temperature water, drain, and set aside.In a large bowl, mix together the broccoli slaw and red cabbage; toss well. Add the cooked spaghetti and combine.In a medium bowl, whisk together the curry powder, soy sauce, and olive oil. Add the sliced chicken and toss well to coat the chicken.Heat the olive oil in a non stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes until browned and cooked through; transfer to a plate to cool slightly.Drizzle the dressing over the spaghetti-slaw mixture and toss well to coat. Add chicken and re-toss. Serve with chopped peanuts at any temperature.
Step by step:
1. Mix dressing ingredients in a small bowl until smooth and well-combined; set aside.Bring a large pot of water to a rolling boil over high heat.
2. Add shaghetti and cook until al dente; rinse with room temperature water, drain, and set aside.In a large bowl, mix together the broccoli slaw and red cabbage; toss well.
3. Add the cooked spaghetti and combine.In a medium bowl, whisk together the curry powder, soy sauce, and olive oil.
4. Add the sliced chicken and toss well to coat the chicken.
5. Heat the olive oil in a non stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes until browned and cooked through; transfer to a plate to cool slightly.
6. Drizzle the dressing over the spaghetti-slaw mixture and toss well to coat.
7. Add chicken and re-toss.
8. Serve with chopped peanuts at any temperature.
Nutrition Information:
covered percent of daily need
