A little something for you

CHICKEN WITH NOODLES & PEANUT SATAY

An easy to prepare dish perfect with chilled Little Beauty Pinot Gris
Serves 4

INGREDIENTS

• Egg noodles, enough for four
• 500 grams of chicken breasts, sliced into pieces
• 2-3 tablespoons of sesame seeds, lightly browned in a pan
• Sesame oil
• 1 fresh chilli, chopped
• 3 cloves of garlic, crushed
• 1 medium onion, sliced
• 5-6 broccoli florets, cut into smaller florets
• 1 medium carrot, peeled and sliced into sticks
• 1 red pepper, sliced
• 5-6 button mushrooms, quartered
• 2 spring onions, chopped
• FOR THE PEANUT SATAY
• 2-3 tablespoons water
• 1 teaspoon of powdered coriander
• 1 teaspoon of powdered ginger
• 1 clove of garlic, crushed
• 3-4 heaped tablespoons peanut butter
• Coriander as garnish

METHOD

To prepare the peanut satay, add 2-3 tablespoons of water to a pan. Bring to medium-low heat.  Add all other satay ingredients, stirring constantly.  If sauce becomes too thick, smooth by adding a little extra water.  Keep warm until noodles and chicken and vegetables are ready.

Bring a saucepan, with 3-4 cup of water in it, to the boil.  Add a splash of sesame oil.  Bring to the boil, add egg noodles and cook as per packet instructions.  When egg noodles are cooked, drain.  Pour 2-3 tablespoons of sesame oil over and a decent sprinkling of sesame seeds. Mix additions through.

Meanwhile, heat a large pan or wok to medium heat, add a splash of seame oil.   Add the chopped chilli and garlic.  Stirring for 2-3 minutes. Add the onion and chicken pieces stirring for 2-3 minutes.  Add the broccoli, carrot, red pepper and mushrooms, stirring for a further 2-3 minutes.

Serve chicken and vegetables on a bed of hot noodles.  Pour peanut satay over and garnish with chopped spring onions and coriander.

Enjoy with Little Beauty Pinot Gris.