4 portions. 

Skill level: Easy, 

Total cooking time: 50 minutes, 

  • Prep time: 30 minutes, 
  • Cooking time: 20 minutes, 

Equipment used: Food processor, wooden or metal skewers, 2 large bowls,  1 colander, 1 frying pan, 1 roasting tray, 

Original recipe: Jamie’s 30-Minute Meals: Chicken skewers, amazing satay sauce and fiery noodle salad


For once, I’d recommend following the recipe exactly as prescribed – The only changes I made were to prep everything in advance, so I’ve amended the order slightly.  The only notes I’ve included here therefore are timings (if anyone has cooked a 30 minute meal before you will be aware that 1: it does not take a mere 30 minutes and 2: there are no guidelines for how long anything should be boiled / baked or grilled in isolation – Jamie assumes you’re working at the same speed he is.



To prep:

(Original recipe in bold font)

Noodle prep:

  • 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. (Keep an eye on them).
  • Before serving, you will want to turn the heat up to high and add 1 teaspoon of honey, mixing and tossing the nuts in the pan until they are dark golden. Tip them into a serving bowl with the coriander leaves. 
  • Peel 1/2 a red onion and put in the food processor with 1 fresh red chilli (stalk removed) and the stalks from a small bunch of coriander. Pulse until finely chopped, then put into the same serving bowl as the nuts. Add 2 tablespoons of soy sauce and a few lugs of extra virgin olive oil. Stir in 1 teaspoon of fish sauce and sesame oil. Squeeze in the juice of 1 lime (ideally remove the zest first as you will add this to the satay). Mix well, then taste and correct the seasoning.


Satay sauce prep:

  • To save on the washing up, I’ve suggested prepping the noodles before the satay sauce as you can make the sauce in the “dirty” food processor. Put 1/2 a small bunch of coriander (stalks and all) into the food processor with 1 fresh red chilli (stalk removed), 1/2 peeled garlic clove, 3 heaped tablespoons of peanut butter and a lug of soy sauce. Peel and roughly chop a 2cm piece of ginger and add. Finely grate in the zest of 2 limes then squeeze in the juice from 1 of them. Add a couple of splashes of water and whizz into a spoonable paste. Season to taste. Spoon half into a nice bowl and drizzle with extra virgin olive oil (this will be your dipping sauce) and put the rest aside (this will cover the chicken)
  • If you’re using wooden skewers, lay these in a tray of cold water to soak (if they float, use a plate to weight them down). I’m not 100% sure why you have to do this, perhaps to stop them burning or maybe to prevent the meat sticking to them, either way I’ve always just followed the instruction, or used metal skewers instead. 


To assemble:


  • Put the 4 nests of noodles (approx 250g) in a large bowl, cover with boiling water and a plate then leave to soak for 6 minutes.  (I used vermicelli noodles instead of egg noodles (the kind you get in Singapore noodle dishes) just because I prefer them.)
  • After this time, drain the noodles in a colander, refresh quickly under cold water, drain again then add to the bowl.
  • Add the cooled noodles to the serving bowl containing the nuts, blitzed onion, chilli and coriander mixture. 




Turn the grill onto full whack. 

Line the chicken breasts up on a chopping board, alternating ends and close together. Gently and carefully push the skewers through the breasts. Slice between the skewers to give you 4 kebabs. Alternatively, chop the chicken into bitesize pieces – I typically space 4 breasts over 6 skewers – #nofaff

Scoop the satay mix from the processor into a roasting tray, add the chicken skewers and toss with your hands to coat, rubbing the flavour into the meat. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven, under the grill for about 8 minutes.

After this time, turn the skewers over, drizzle with a little runny honey and put back under the grill for another 8 minutes. 

Serve the noodles and chicken with little gem lettuce leaves (in theory, you can build parcels but in reality you will make a delicious mess of yourself)




For the chicken skewers:

  • 6 wooden / metal skewers
  • 4 chicken breasts (£6)
  • ½ a small bunch of fresh coriander (70p)
  • 1/2 clove of garlic (50p for a bulb)
  • 2 x fresh red chillies (£1 for a packet)
  • 3 heaped tablespoons of good quality peanut butter
  • soy sauce
  • a piece of 2cm ginger (30p)
  • 2 limes (60p)


For the noodles:

  • 250g rice noodles
  • 100g unsalted cashews
  • 1/2 red onion (20p)
  • 1 fresh red chilli
  • a small bunch of coriander (70p)
  • 2 tablespoons of soy sauce
  • 1 lime
  • 1 teaspoon of sesame oil
  • 1 teaspoon of fish sauce
  • 1 teaspoon of runny honey



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