Informations supplémentaires
30 min.
|
600 kcal
|
easy
|
|
Printable version
1. Setup
Place the cashews in a bowl of water and let soak until ready to make the sauce. Chop the ginger and the cilantro. Cut the bok choy into pieces. Cut the lime in half. On a separate board, cut the chicken into pieces. In a bowl, combine the chicken with half of the red curry paste, the juice of half a lime, the ginger and a drizzle of oil. Mix well and marinate until it's time to cook it.
2. Cook the noodles
Bring a pot of water to a boil. Add the noodles and cook for 1-2 minutes. Drain and set aside.
3. Cook the skewers
Assemble the chicken pieces on the wooden skewers. In a skillet over medium-high heat, add a drizzle of oil. Cook the chicken skewers 3-4 minutes on one side. Flip, cover and cook for 6-8 minutes over low heat.
4. Make the sauce
In a mixer or using a hand blender, make a sauce with the drained cashews, the brown sugar, the rest of the red curry paste and 60 2P | 90 3P ml of water. Add a little more water if the sauce is too thick.
5. Make the bok choy noodles
In a skillet over medium-high heat, add a drizzle of oil. Cook the bok choy for 3-4 minutes. Add the noodles and the hoisin sauce. Mix well.
6. Plate your dish
Serve the chicken satay with the bok choy noodles and the cashew sauce. Garnish with the chopped cilantro and the rest of the lime juice. Bon appétit!
360gChicken Thighs
1unitGinger
1unitLime
60gCashews
30mlRed Curry Paste
6unitWooden Skewers
7gCilantro
10gBrown Sugar
2unitBok Choy Shanghai
45mlHoisin Sauce
195gRamen Noodles
What you need
Pans, pot, strainer, bowl, arm blender.
600 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
17g
26%
cholesterol
181mg
60%
fiber
6g
24%
protein
40g
saturated
4g
20%
sodium
336mg
14%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg