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  • Spicy Chicken with Creamy Peanut Udon
 
Monday, 26 June 2023 / Published in Recipes

Spicy Chicken with Creamy Peanut Udon

Recipe by: http://manassen.com.au/

Servings: 4 – 6

Preparation Time: 15 minutes

Cook Time: 30 minutes

Ingredients

  • 400g chicken fillets
  • 1 tbsp sesame oil
  • 1 shallot/spring onion – chopped, whites and greens separated (use the greens to garnish later)
  • 200g mushrooms – stems removed, thinly sliced 1 clove garlic diced
  • ½ tbsp ginger grated
  • 250ml Tatua Cooking Cream
  • 440g Wokka Udon Noodles
  • A handful of baby spinach leaves
  • Optional – 2 tsp toasted sesame seeds – to garnish

For the Marinade:

  • ¼ cup Trident Sriracha Hot Chilli Sauce
  • Kaffir lime leaves (leave whole)
  • 2 tbs S&W Maple Syrup
  • ¼ cup soy sauce, low sodium
  • 1 tbsp sesame oil

For the Sauce:

  • ¼ cup Trident Sriracha Hot Chilli Sauce 2 tbs S&W Maple Syrup
  • ¼ cup peanut butter
  • ¼ cup soy sauce, low sodium
  • 2 tbs rice wine vinegar

Method

  1. Mix all the ingredients for the marinade together in a medium size bowl. Once combined, add the chicken fillets and coat well. Marinate for 20-30 minutes (or overnight for a more intense flavour).
  2. Preheat the oven to 175°C.
  3. In a small bowl mix together all the sauce ingredients and set aside.
  4. Remove the chicken from the marinade and place onto a lined tray and cook for 25 mins (depending on the size of your fillets, test to make sure they are cooked through).
  5. Make the Udon noodles according to the Wokka package instructions. Drain and set aside.
  6. In a hot wok or saucepan, add sesame oil and the white part of the shallots along with the mushrooms, toss through to get a little colour. Add in the garlic & ginger and stir until fragrant. Toss in the Udon noodles, noodle sauce and Tatua cooking cream. Bring to a simmer and then add the spinach leaves.
  7. Slice the baked chicken and arrange over your noodles. Garnish as desired, serve and enjoy!

Tagged under: Chicken, Cream, Dinner, noodles, peanut, Spicy, udon
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