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Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce is something which I’ve loved my whole life.

If you've got time, you can leave to marinate for a few hours or overnight. This Cashew Chicken Stir Fry Recipe is my all-time favorite weeknight meal! It's loaded with protein, vegetables and is even better than takeout!

To get started with this particular recipe, we have to prepare a few ingredients. You can cook thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

1. Make ready chicken noodles For the satay -
2. Take 500 gms chicken breast Boneless
3. Make ready 200 gms noodles Thai or chinese
4. Prepare 2 tablespoons Peanuts & nbsp ;
5. Take 1/2 cup coconut milk Thick
6. Take 1 teaspoon Coriander powder
7. Prepare 2 tablespoons Fish sauce
8. Make ready 2 tablespoons Soy sauce
9. Get 1 cup green bell peppers Red and each
10. Make ready 1/2 teaspoon chilly Red flakes
11. Prepare 1 tablespoon garlic Minced
12. Prepare 1 tablespoon ginger galangal Shredded or
13. Take 1 cup cabbage Shredded
14. Prepare 1 cup carrots Shredded
15. Make ready 1 bunch basil Fresh leaves
16. Prepare 1 bunch Spring onions
17. Get 1 cup Bean sprouts
18. Prepare 1 tablespoon Refined oil
19. Make ready 2 tablespoons Lime juice
20. Prepare 1 teaspoon Pepper
21. Make ready to taste Salt
22. Take sauce For the -
23. Get 200 gms Mushrooms cut into bite sized chunks & nbsp ;
24. Make ready 1/2 cup Sweet corn
25. Prepare 2 tablespoons Cashews
26. Get 1 tablespoon Tomato sauce
27. Get 1 tablespoon Soy sauce
28. Make ready 1 teaspoon Corn flour
29. Make ready 1 teaspoon Coriander powder
30. Make ready 1 tablespoon Paprika cayenne pepper or
31. Prepare 1 teaspoon garlic Minced
32. Take 1 teaspoon ginger galangal Shredded or & nbsp ;
33. Prepare 1 tablespoon basil Dried & nbsp ;
34. Prepare 1 tablespoon Oil

A Thai inspired stir fry dish with a wonderful savory, sweet and More Asian inspired chicken dishes I love to make that are super quick and easy are General Tso's Chicken and Asian Peanut Noodles with Chicken. I also like Chicken Satay with Peanut Sauce and Honey Teriyaki Drumsticks. Thai Cashew Chicken is a weeknight dinner dream - better than take-out, loaded with flavorful sauce, and can be made in a matter of minutes. The ingredients list is short and sweet.

Steps to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

1. Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk.
2. Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours.
3. Cook the noodles al dante with a pinch of salt and set aside
4. Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later.
5. In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat.
6. Powder the kept aside peanuts in a blender into a dry powder.
7. Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -
8. In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside.
9. Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan
10. Add the mushrooms and salt and allow to cook for a couple of minutes.
11. Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders.
12. Add the prepared sauce and adjust the required consistency adding water as required.
13. Sprinkle the dried basil and switch off heat.

Slice peppers, yellow onions, and green onions. Toss diced chicken with a bit of salt and all-purpose flour (to help it. Give this sweet, sour and spicy Thai Tamarind Chicken Stir Fry recipe a try. Stir-fried with plenty of fresh shiitake mushrooms (or the mushrooms of your choice), this savory chicken dish Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms are. Stir in the coconut milk sauce.

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