Another real crowd-pleaser at the moment. We did this recipe 5 times in the last month. It is soooooooooooo good!The original is here.
Quantities are for 4 people.
Cut 350 g of chicken breast in thin slices. Here you want to take the time to make thin slice so it will be crispy and wonderful while cooking. Stripes are also ok, but then you won't have the perfect texture. Mix the chicken with pepper, 1.5 teaspoon of curry powder and 2 teaspoons of soy sauce. Put aside while preparing the rest.
Prepare the dressing by mixing:
¼ cup peanut butter (smooth or not)
1 garlic clove, minced
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1½ tbsp sriracha (I put some smoky tabasco)
2 tbsp lime juice
6 tbsp coconut milk
2 tbsp water (adjust so the consistency is right, it will depend if you are using natural peanut butter or not)
¼ tsp salt
In the original recipe, the salad is made up from 4 cups of mixed cabbage, shredded and 2 carrots, finely chopped. However, we buy a coleslaw mix from the grocery shop that allows us to not spend 15 minutes shredding cabbage. I add some finely sliced pepper bell, and zucchinis, if we have it at home. Do as you wish.
Fry the chicken on medium-high heat. Make sure the slices don't go on top of each other, working in batch if necessary. In parallel, prepare 300g of egg noodles (according to the instruction on the package). I like frying quickly the cabbage mix in sesame oil on high heat for a few minutes. It leaves the vegetables crispy but not raw.
Serve in a deep dish, piling up the noodles, "salad", chicken and sauce.
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