Chicken Satay with Konnyaku noodles salad

If you know me well, You will know I am a huge fan of Thai and Vietnamese food. Probably because of its richness of flavour, i.e. Sweet and sour at the same time salty and spicy, that makes me so addicted to it. One of the best Thai dishes is definitely satay. This recipe is a healthy version of Thai satay, perfect for a hot summer day.

Preparation time: 30mins
Servings: 2

Ingredients:
Chicken satay
2 cups Chicken breast (bite size pieces)
5 tbsp Curry powder
2 tbsp Natural almond butter/ peanut butter
1 tbsp Water
1 tbsp Light flavoured vegetable oil
2 tbsp Salt

Salad
1 package Konnyaku noodles
some Romaine Lettuce
some Red cabbage
some Cherry tomatos

Salad dressing
1 clove Garlic
2 Thai chili (amount depends on your personal preference)
5 tbsp Fish sauce
1 tsp Sugar
1 tbsp Hot water
1 Lime


1. Cut the chicken breast into bite size pieces. In a zip-lock bag, put in the chicken, curry powder, almond butter/peanut butter, water, oil, and salt. Mix well and massage well. Set aside to marinate.

2. Cook the konnyaku noodles according to package instructions. Normally you just need to remove the noodles from the package, rinse them under running water, then cook them in boiling water for 2-3 minutes. After that put the noodles in cold water. Set aside.

3. Mince the garlic and thinly slice the chili. In a bowl, put in garlic, chili, sugar, and hot water. Stir well until the sugar dissolved into the sauce. Add fish sauce and lime juice of a lime. Set aside.

4.  Preheat grill pan in medium heat. Soak a kitchen paper towel with a bit of oil. When the pan is hot, lightly oil the pan using the towel. Add in the chicken. Cook the chicken around 2-3 minutes per side.

5. While the chicken is cooking, drain the konnyaku noodles. Chop the lettuce, cabbage, and tomatos. Assemble them on a plate. Lightly pour the salad dressing over the salad.

6. When the chicken is ready, put it on top of the salad.

7. Enjoy:)

Tips
1. The grill pan needs to be hot enough to create the beautiful grill marks.
2. Chill the salad and dressing for better taste.