Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Speedy peanut chicken with boodles
Butternut squash noodles are a great alternative to pasta or noodles. We also love spiralised courgette and carrots
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 3 tbsp smooth peanut butter
- 1 banana shallot, finely diced
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 1½ tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp reduced salt soy
- 615g skinless and boneless chicken thighs
- 250g spring greens, shredded
- 2 x 300g pack butternut squash noodles
- 150g radish, trimmed and sliced
- 1 tbsp fresh mint, roughly chopped
- 1 tbsp fresh coriander, roughly chopped
- 2 spring onions, trimmed and sliced, to serve
- 2 tbsp peanuts, roughly chopped, to serve
- 1 tbsp sesame oil, to serve
Method
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1
Preheat the oven to 200°C/180°C/gas mark 6. Mix together the peanut butter, shallots, chilli, garlic, 1 tbsp vegetable oil, honey and soy. Loosen with a little water if needed. Coat the chicken thighs all over, then put them in a small roasting tin in the oven for 15-18 minutes, until cooked through.
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2
Meanwhile, heat the remaining oil in a large frying pan and add the spring greens and boodles. Cover and cook for 4-5 minutes until the boodles are tender, then toss with the radishes and herbs.
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3
Shred the chicken and mix with the boodles. Divide between four bowls, pouring over any leftover peanut sauce from the tin. Sprinkle with the spring onions and peanuts, then drizzle with sesame oil to serve.
