Jamie Oliver´s Chicken skewers with amazing satay sauce and fiery noodle salad

                                                      I made dry noodle for the kids

My favorite chief in the whole wide world is of course Jamie Oliver like for so many others, I guess! I´ve tried out so many of his recipes, I lived in France for one year working private for a wonderful elderly couple, I took his books with me and we had his recipes on the menu so often!
I had dinner party last weekend for 15 pers. and the good thing was that I could prepare everything in forehand so when the guests arrived the only thing left to do was to barbecue the chicken skewers. This recipe is from his book "Jamie´s 30 minute meals" though it takes me a little bit more time...
And like always when Jamie´s food is served everyone just love it :)

Jamie Oliver´s Chicken skewers with amazing satay sauce and fiery noddle salad (4 pers.)

Satay (I sometimes double this part, because this sauce is so good)

1/2 a small bunch of fresh coriander
1 fresh red chili 
1/2 a clove garlic
3 heaped tablespoons good-quality crunchy peanut butter
say sauce
a 2 cm piece of fresh ginger
2 limes


4 x 180g skinless chicken breasts
runny honey, for drizzling


250g dried medium egg noodles (1 nest per person)
100g unsalted cashews
1/2 a medium-sized red onion
1 fresh red chili
a small bunch of fresh coriander
1-2 tablespoons say sauce
1 lime
1 teaspoon fish sauce
1 teaspoon runny honey


2 little gem lettuces
1/2 a small bunch of fresh coriander
optional: 1 fresh red chili
say sauce
1 lime

olive oil
extra virgin olive oil
sea salt & black pepper

To start

Lay 4 wooden skewers in a tray of cold water to soak (if they float, use a plate to weight them down)


Put the coriander (stalks and all) into the food processor with the chili (stalk removed), peeled garlic, 3 heaped tablespoons of peanut butter and a lug of soy sauce. Peel and roughly chop the ginger and add. Finely grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple of splashes of water and whiz to a paste. Season to taste. Spoon half into a nice bowl and drizzle with extra virgin oil, put the rest a side.


Cut the breast into small pieces and put it on the skewers. Scoop the rest of the satay mix from the processor into a roasting tray, add the chicken skewers and toss with your hands to coat. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven , under the grill. for about 8-10 minutes on each side, or until golden and cooked through OR use your barbecue


Put the nests of noodles in a large bowl, cover with boiling  water and a plate, then leave to soak for 6 minutes. Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin or against a work surface in a clean tea towel. Add to the warm pan and leave to toast. Tossing occasionally and keeping an eye of them as you do other jobs.

Peel the red onion half and put in the processor with the chili (stalk removed) and the stalks from the bunch of coriander. Pulse until finely chopped, then put into a large serving bowl with 1-2 tablespoons of soy sauce and a few lugs of extra virgin oil. Squeeze in the juice of 1 lime, and stir in 1 teaspoon each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Drain the noodles in a colander, refresh quickly under cold water, drain again, then add to the bowl.


Turn the skewers over, drizzle with a little runny honey and put back under the grill for 8-10 minutes.

Bon appetit



  1. I didn't find this recipe to work out so well - I used meridian organic peanut butter and the more I blended the satay mixture, the thicker it became. Very clumpy and thick satay mixture.