Author Notes
Thai- and Indonesian- inspired chicken peanut sate (satay) noodles, served with Manchego topped chicken and garnished with purple basil —Jessica Chang
Ingredients
-
1 cup
dry roasted peanuts, unsalted
-
1/3 cup
water
-
2
cloves of garlic
-
1/2 teaspoon
soy sauce
-
2 teaspoons
sesame oil
-
2 tablespoons
brown sugar
-
2 tablespoons
fish sauce
-
1/2 tablespoon
lime juice
-
1/2 teaspoon
red chili flakes
-
1/3 cup
light coconut milk
-
1 pound
spicy sesame linguine (or reguar)
-
2 tablespoons
vegetable oil
-
2
chicken breasts, sliced horizontally to make 4 pieces
-
4
slices of Manchego (or mozzarella)
-
1 handful
purple basil (or regular)
-
1/2 teaspoon
salt
-
1/4 teaspoon
pepper
Directions
-
Make sate sauce. Blend all sate ingredients in a blender until smooth. The sauce can also be used as a dip for chicken sate. Omit this step if using store-bought sate sauce. This can be made up to 2 days in advance. Bring to room temperature before using.
-
Boil a large pot of water over high heat. Salt generously with kosher salt. Add linguine and cook according to instructions.
-
Heat oil in a large skillet over medium high heat. Season chicken pieces with salt and pepper. Make sure chicken is dry and when added to the pan, do not move chicken around until you are ready to flip them. When oil is hot, add chicken and cook until browned on one side (about 3 minutes). Flip and add a cheese slice on each breast and continue to cook until cooked through (about 3 more minutes). Set aside.
-
When noodles are cooked to al dente, drain them and mix them gently with sate sauce in a large bowl until well incorporated.
-
Serve chicken on top of noodles and garnish with purple basil leaves.
See what other Food52ers are saying.