Satay Chicken Noodle Stir-fry | Marion's Kitchen

Combine the chicken with half the bottle of the Thai Spicy Satay Sauce in a large bowl until evenly coated. If you’ve got time, you can leave it to marinate for a few hours or overnight. But you can also just cook the chicken straight away – it’ll still taste great.

Heat the vegetable oil in a large non-stick frying pan or wok over high heat. Add the onion and stir-fry for half a minute or until slightly softened. Then add the chicken and stir-fry for 3–4 minutes or until just cooked. Add the cabbage, carrot and bok choy and stir-fry for another minute until the vegetables are tender. Next, add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce. Stir-fry until well combined. Remove from heat and serve.