Chicken Tender Satay

Chicken Tender Satay

with Peanut Veggie Noodles

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This stir-fry could easily be paired with rice but noodles take it to another level of tasty! The creamy peanut butter, tangy lime and salty soy combine to make a classic balance of flavours.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

2 tsp

Moo Shu Spice Blend

3 tbsp

Peanut Butter


400 g

Ramen Noodles


28 g

Peanuts, chopped


2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 unit


340 g

Shanghai Bok Choy

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories770 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate60 g
Sugar5 g
Dietary Fiber11 g
Protein63 g
Cholesterol175 mg
Sodium770 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Add 10 cups water to a large pot. Cover and bring to a boil over high heat. While waiting for the water to boil, cut the bok choy into 1-inch pieces. Set aside. When the water is boiling, add noodles to the boiling water. Cook, until tender, 2-3 min. Reserve 1/4 cup pasta water, before draining the noodles. Rinse noodles under warm water.


Pat the chicken dry with paper towel. Arrange chicken on a foil-lined baking sheet. Toss with half the spice blend and 1 tbsp oil. Season with salt and pepper. Cook in middle of the oven, flipping once halfway, until cooked through, 10-12 min.**


While the chicken cooks, heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.


Juice half the lime. Cut the remaining lime into wedges. Whisk together the peanut butter, lime juice, soy sauce, remaining spice blend, 2 tsp sugar and the reserved pasta water in a medium bowl. Set aside.


Heat the same pan over medium heat. Add 1 tbsp oil, then the bok choy. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove from heat. Add the noodles and half the satay sauce. Toss to combine and set aside.


When the chicken is cooked, toss the chicken and half the peanuts into the remaining satay sauce in the medium bowl. Divide the noodles and bok choy between plates. Top with the chicken, pouring over any remaining satay sauce from the bowl. Sprinkle over the remaining peanuts. Squeeze over a lime wedge, if desired.