Chicken Satay Noodle Bowl

By Shareba A – ON
Chicken Satay Noodle Bowl
  • Prep Time: 25
  • Total Time: 60
  • Servings: 4

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About this Recipe

This recipe takes a while to put together because of all the chopping and cooking required. If you can find pre-made chicken strips, that will save you some time.


1 Pkg Rice Noodles
1 tsp sesame oil
1 Pkg Maple Leaf Prime Chicken Breasts (.72kg or 1.5lb)
1 tbsp soy sauce (+ 2 tsp)
1 tbsp peanut oil (+2 tsp)
3 tbsp brown sugar
1/2 tbsp ginger, finely minced
1 tbsp lime juice
2 small red thai chillis, finely chopped
1 small onion, finely chopped
1 clove of garlic, crushed
4 tbsp smooth peanut butter
1 cup coconut milk
1 cup red bell pepper, cut into strips
1 cup yellow bell pepper, cut into strips
1 cup carrots, cut into strips
1.5 cups mushrooms, sliced
1.5 cups snow peas, strings removed
1/4 tsp sea salt
1/2 cup roasted peanuts, chopped


Prepare the Rice Noodles:
Remove the noodles from the package and soak in warm water for 10 minutes.
Meanwhile, bring a pot of water to a boil.
After 10 minutes, add the noodles to the boiling water and cook for 2 minutes. Then drain and rinse with cold water to stop the cooking process. Drain thoroughly then toss with 1 tsp sesame oil. Set aside until ready to use.

Marinate the Chicken Strips:
Place the chicken breasts on a cutting board and cut into 1 inch thick strips.
In a bowl combine 1 tbsp soy sauce, peanut oil, 2 tbsp brown sugar, ginger, lime juice and 1 chilli. Add the chicken strips and coat with the mixture. Cover and set aside in the fridge to marinate for 1 hour (or overnight).

Make the Sauce:
Place a small saucepan over medium heat.
Add the onion and cook for 3-4 minutes, or until they become translucent. Then add the garlic and the other chilli and cook for another minute or two, or until the garlic is fragrant.
Add 1 tbsp sugar and stir gently. Cook until the mixture is slightly caramelized.
Add the peanut butter and 1 tsp soy sauce, and stir through.
Whisk the coconut milk into the mixture and warm through. Set aside until ready to use.

Cook the Vegetables:
Heat 2 tsp peanut oil in a large skillet over medium-high heat. Add the vegetables and cook for 4-5 minutes, or until the veggies are browned a bit. Add the salt during the last minute of cooking, and then drizzle with the sesame oil. Set aside until ready to use.

Cook the Chicken:
Remove excess marinade from the chicken and thread the strips onto skewers.
Cook the chicken on a hot grill for 4-5 minutes, being careful not to overcook the meat. Set aside to rest for a few minutes.

Assemble the Dish:
Place some noodles in the bottom of your bowl, and stir in a bit of the peanut sauce. This will help loosen up the noodles. Top with some of the cooked veggies.
Remove the chicken from the skewers and place a few pieces of chicken in the bowl.
Top everything with more peanut sauce, and the crushed roasted peanuts (if using).


If you're using wooden skewers, be sure to soak them in advance so they don't burn on the grill.

This recipe originally appeared on

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