Chicken Noodle Satay Skewers
- 1/4 cup white vinegar
- 2 tbsp sugar
- 2 small cucumbers, sliced
- 1 lb boneless skinless chicken breasts, sliced 1/4-inch thick
- 16 None soaked bamboo skewers
- 8 oz thin Chinese egg noodles
- 1/2 None iceberg lettuce, shredded
- 1 cup store-bought Thai satay sauce, heated
- Place vinegar and sugar in a small saucepan on low heat. Stir to dissolve sugar. Place cucumber in a medium bowl. Add vinegar mixture and toss to coat. Season to taste and refrigerate 30 mins.
- Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Thread chicken evenly onto skewers. Wrap 4 noodles around each chicken skewer. Arrange on prepared pan. Spray generously with no stick cooking spray.
- Bake for 15-20 mins, until chicken is cooked through and noodles are crisp.
- Serve skewers on a bed of lettuce and cucumber. Drizzle with satay sauce.
white vinegar, sugar, cucumbers, chicken breasts, bamboo skewers, thin chinese egg noodles, iceberg lettuce, storebought thai satay sauce
Taken from recipes-plus.com/api/v2.0/recipes/30670 (may not work)