• 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


  1. 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.

  2. 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.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 2160kj 516kcal 26%
  • Fat 29.0g 41%
  • Saturates 5.2g 26%
  • Sugars 16.0g 18%
  • Salt 0.74g 12%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

22.2g carbohydrate 4.5g fibre 39.5g protein

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