Peanut Satay Chicken Stir-fry with Wide Brown Rice Noodles & Mangetout

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime
25g honey
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
80g mangetout
110g baby tomatoes
1 handful of fresh coriander
1 pak choi
100g wide brown rice noodles

(brown rice flour (84%), water)
300g diced British Free Range chicken breast

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	604Kcal
	549kJ	2528kJ
Fat	4.2g	19g
of which saturates	0.8g	3.5g
Carbohydrates	12g	57g
of which sugars	3.8g	18g
Protein	11g	53g
Salt	0.66g	3.0g
Fibre	1.4g	6.5g

Ingredients

1 handful of fresh coriander (use half)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
150g diced British Free Range chicken breast
1 unwaxed lime (use half)
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
80g mangetout (use half)
110g baby tomatoes (use half)
100g wide brown rice noodles (use half)

(brown rice flour (84%), water)
1 pak choi (use half)
25g honey (use half)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	604Kcal
	549kJ	2528kJ
Fat	4.2g	19g
of which saturates	0.8g	3.5g
Carbohydrates	12g	57g
of which sugars	3.8g	18g
Protein	11g	53g
Salt	0.66g	3.0g
Fibre	1.4g	6.5g

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Ready in 20 High protein Low sat fat

Peanut Satay Chicken Stir-fry with Wide Brown Rice Noodles & Mangetout

Prep time: 15 mins

Total time: 20 mins

Cuisine: Thai

Food group: Poultry

Here’s a speedy bowl of noodles to whip up on busy weeknights. With pan-fried free-range British chicken, wide brown rice noodles, mangetout and tomatoes. Sticky peanut butter and lashings of lime make it moreish. Finish with coriander for freshness.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a small bowl, a sieve & a measuring jug

Sizzle the chicken

Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken and season with salt and pepper
Cook for 11 mins, turning often, until golden

Time to noodle

Meanwhile, add the noodles to the saucepan and gently separate with a fork
Boil for 6-7 mins, until cooked. Drain, then rinse under cold water

Prep & cook the veg

Thinly slice the pak choi. Roughly chop the coriander
Add the pak choi, whole tomatoes, mangetout and half the coriander to the chicken pan. Cook for 3-4 mins, until the veg softens

Make the peanut satay sauce

In the small bowl, mix the peanut butter with 50ml hot water (25ml for 1 person) to form a smooth paste, then stir in the tamari, honey and juice from half the lime
Add the satay sauce and cooked noodles to the chicken pan. Simmer for 2-3 mins, until the sauce has thickened and the chicken is cooked through. Add a splash of water if it's too thick

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the chicken stir-fry between bowls. Sprinkle over the remaining coriander and garnish with the remaining lime, cut into wedges