Satay Noodle Rotisserie Chicken Stir-fry

Satay Noodle Rotisserie Chicken Stir-fry | Try this quick yet satisfying midweek dinner that comes together so easily with some cheat ingredients from Dunnes Stores! 🍜 #BrandPartner Serves: 4 Time: 30 mins 1 Baxter & Greene Rotisserie Chicken, meat removed and shredded (about 600g) 1 tbsp sunflower oil 2 garlic cloves, thinly sliced 2cm piece of ginger, peeled and grated 320g tenderstem broccoli, stems halved 250g sugar snap peas 300g straight-to-wok udon noodles 4 spring onions, thinly sliced For the sauce: 5 tbsp peanut butter 1 tbsp reduced salt soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1. Whisk all of the ingredients for the sauce together with 2–3 tablespoons of water. 2. Heat the oil in a wok or frying pan over a high heat, add the garlic and ginger and cook for 1 minute. Add the broccoli and sugar snap peas and a splash of water and cook for 2–3 minutes until just tender, then add the noodles and fry for 1 minute more. 3. Toss through the shredded chicken. 4. Add the sauce and bubble for 1 minute until the vegetables are all coated and the sauce is slightly thickened. Serve with a scattering of spring onions.