- 4
Ingredients
- 2 chicken breasts
- 1 eggplant, cut into 8 chunks
- 8 mushrooms
- 2 zucchini, cut into 8 chunks
- 1 red or yellow bell pepper, cut into 8 chunks
- 3/4 cup soy sauce
- 3 tablespoons smooth peanut butter
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 garlic clove, crushed and chopped
- 1 inch fresh ginger, peeled and diced
- 4 oz. beanthread noodles
- 2/3 cup chopped peanuts
- a bunch of cilantro leaves
Preparation
Step 1
Cut each chicken breast into 4 strips, then thread onto 8 of the soaked satay sticks.
Thread the eggplant, mushrooms, zucchini, and bell pepper alternatively onto another 8 sticks.
In a bowl or pitcher, mix 1/2 cup of the soy sauce with the peanut butter and 1/4 cup water. Use this mixture to baste the satay sticks all over.
Arrange the sticks on the oiled baking tray and cook under a preheated broiler for 12 minutes, turning occasionally to brown evenly.
Heat the oil in a wok or skillet. Add the onion, garlic, and ginger and stir-fry over a medium heat without browning.
Meanwhile, bring a large saucepan of water to a boil. Add the noodles, boil for 1 minute, then drain immediately.
Add the noodles to the wok or skillet, then the peanuts, cilantro, and remaining soy sauce. Stir well to mix.
Divide the mixture between 4 lunch boxes and top with the cooked satay sticks. Let cool, then chill overnight. If you're taking this to work, store the boxes in the office fridge and remove them 20 minutes before serving.