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.
Peanut Satay Chicken Stir-fry with Wide Brown Rice Noodles & Mangetout
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.
Ready in 20
High protein
Low sat fat
Serving size
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
Nutritional Information
Calories: 604
Protein: 53g
Carbs: 57g
Fat: 19g
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)
Nutritional Information
Calories: 604
Protein: 53g
Carbs: 57g
Fat: 19g
Peanut Satay Chicken Stir-fry with Wide Brown Rice Noodles & Mangetout
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.
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Cooking Instructions
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
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