An easy, weeknight dinner idea of chicken coated in a tangy, yet sweet peanut sauce that the whole family will love.


  • 1 x 1.5kg (3lb 5oz) chicken, poached or ready cooked

  • 125g (4 ½ oz) Chinese glass noodles, broken into small pieces

  • 6 cloves garlic, lightly smashed

  • 1 bunch coriander, leaves only

  • 175g (6oz) smooth peanut butter

  • 4 tablespoons light soy sauce

  • 2 tablespoons runny honey

  • 1 teaspoon chilli oil

  • 1 tablespoon Japanese rice vinegar

  • 1 tablespoon dry sherry

  • 1 cucumbers, peeled, seeded and cut into thin strips, to garnish


  • 1.

    Remove the skin from the chicken and the flesh from the bones. Beat the flesh with a rolling pin to loosen the fibres. Shred the chicken with a knife or pull it apart with two forks. Set aside

  • 2.

    Soak the noodles in very hot tap water for 5 minutes, then drain

  • 3.

    Blend the garlic in a food processor until finely chopped, then add the coriander leaves and blend again until fairly smooth, Add the peanut butter, soy sauce and honey, chilli oil, vinegar and sherry and blend until smooth adding a little water if too thick

  • 4.

    Spread a pile of warm noodles in the centre of six plates, top with cucumber strips, then the chicken, and dribble with the peanut sauce. Do not smother it! Garnish with extra coriander leaves

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 632kj
  • Fat Total 39g
  • Saturated Fat 9g
  • Protein 37g
  • Carbohydrate 33g
  • Sugar 9g
  • Sodium 502mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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