Remember those Spring Rolls I made the other week? Remember that peanut dipping sauce and how I planned to make a chicken satay type thing with the leftover sauce? Well this is want I made instead! It’s a funny thing food blogging, or is it just me? Recipe ideas sort of pop into my head when I’m photographing a recipe, for example when I made those Spring Rolls and I had some peanut sauce leftover I was already thinking about chicken skewers and then I started thinking oohh you know those rice noodles and that chili paste I used for those Instant Pot Noodles? I bet those noodles would be great in a nice fresh salad to go with those chicken skewers!
So then I’m thinking that chili paste would be awesome in a marinade and bang todays recipe was born. I get asked sometimes how I come up with my recipes and well this is how it happens for me sometimes, other times I’m thinking of what’s in season and it goes from there. Just thought I’d let you know how my recipes develop sometimes, either way I think about food a lot 😉
Ok let’s get back to these chicken skewers, they are one of the best things I have made yet, no kidding. They are spicy but not too hot, juicy and tender with a tangy little hit from the lime juice. The salad pulls it all together but to be honest I could actually just eat that on it’s own, it’s fresh and zesty with a kick from the chili and some crunch from the peanuts. Speaking of peanuts, this peanut sauce, is so good I actually think that this sauce would go with just about anything I love it so much! This really makes for a great dinner, it’s filling and healthy and will send your tastebuds in a spin!
These chicken skewers could easily be cooked on the bbq, I used a cast iron griddle pan. They make a great apetiser for a dinner party and they would be great cold too, so they’d be great for a picnic or a packed lunch. The noodle salad can easily be made the night before and taken to work for lunch, just keep the sauce separate in a little jar and add it to the salad when your are ready. However you have them I hope you enjoy them as much as we did x
Chicken Skewers with Noodle Salad & Peanut Sauce
- 2 free range chicken breasts (aprox 350g), cut into chunks
- Olive oil for cooking
- FOR THE MARINADE
- 1 heaped tsp prik sod bod (Thai chili paste)
- 1 tbs grated ginger
- 2 cloves of garlic , minced
- 1 tbs tamari (or low sodium soy sauce)
- 1 tbs olive oil
- The juice of half a lime
- Peanut dipping sauce - see recipe
- FOR THE SALAD
- 100 g rice noodles (dry weight)
- 50 g chopped unsalted peanuts
- 3 spring onions , sliced
- 1 carrot , shave into ribbons
- 1 small courgette , shaved into ribbons
- 1 small red chili , finely chopped
- The juice of half a large lime
- A small handful of coriander leaves
- A little roasted sesame oil (optional)
- Garnishes: lime wedges , sesame seeds, thinly sliced red chili
- Start off with the marinade, mix all the marinade ingredients together in a bowl. Place the chicken chunks in a large bowl, pour the marinade over the chicken, rub the marinade into the chicken making sure all of it is covered in the marinade. Cover the bowl with cling film and store it in the fridge for at least 30 minutes. If you are using wooden skewers, soak them in water now.
- Make the peanut dipping sauce. PLEASE FIND THE LINK FOR THE PEANUT SAUCE RECIPE BELOW*. Leave the peanut sauce in the fridge until you are ready to serve.
- Prepare your salad vegetables. Put them in a salad bowl then add the chili and lime juice, mix well.
- After the chicken has been marinating for 30 minutes, heat a large griddle pan and brush the pan with a little olive oil. Cook the chicken skewers for about 7 minutes each side or until the chicken is cooked through. I did this in batches so as not to over crowd the pan, you can keep the chicken warm in the oven while you wait for the next batch to cook.
- While the last batch of chicken is cooking, make your noodles, by putting them in a large bowl, then fill up the bowl with boiling water. Leave the noodles to sit for 3 minutes, then drain, and rinse in cold water. Add the noodles, sesame oil if using and coriander to the salad bowl and mix everything together. Top with the chopped peanuts and some red chili slices,
- Serve with the chicken skewers, peanut sauce and lime wedges,
- Notes: I used mini skewers for these, you could use longer ones if you wish just soak them in water for at least 30 minutes before you put the chicken on them.
*Find the recipe for the peanut dipping sauce here x