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Crispy Baked Chicken with Peanut Satay Sauce

Say ‘Yay’ to Satay with a recipe you simply can’t resist! Trust us, this Crispy Baked Chicken with a simply nutty satay sauce is one you’re going to want to add to your repertoire.

Need to know

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

What you need

2 tbs soy sauce, plus extra to serve

1 tbs rice wine vinegar

4cm piece (20g) ginger, finely grated

800g chicken thigh fillets, cut into 3-4cm pieces

100g cornflour

1 cup cooked rice

1 bunch broccolini, steamed

1 cup sugar snap peas, steamed

Corriander to garnish

Peanut sauce

½ tbsp peanut oil

1 small onion, finely chopped

1 small red chilli, finely chopped

1 tbsp brown sugar

2 tsp soy sauce

3 tbsp Bega Simply Nuts Peanut Butter The Crunchiest

300ml coconut milk

Say ‘Yay’ to Satay with a recipe you simply can’t resist! Trust us, this Crispy Baked Chicken with a simply nutty satay sauce is one you’re going to want to add to your repertoire.

Instructions

Step 1.

In a large bowl whisk together the soy sauce, ginger and rice wine vinegar. Toss the chicken in the marinade and place in the fridge for 20 minutes to marinate.

Step 2.

To make the satay sauce, heat the oil in a wok and fry the onion and chilli over moderate heat until the onion is soft.

Step 3.

Add the sugar and stir until slightly caramelised. Add the soy sauce, Simply Nuts Peanut Butter and stir through. Add a little coconut milk at a time until you achieve your desired consistency. Season to taste.

Step 4.

Heat the oven to 220°C.

Step 5.

Using tongs, dip the pieces of chicken in cornflour and place in a single layer on 2 lined tray. Cook for 10 minutes, turn once and cook for a further 10 minutes until golden and cooked through.

Step 6.

Lightly steam the broccolini and sugar snap peas.

Step 7.

Divide the rice between 4 bowls. Add the chicken and steamed greens. Spoon over the peanut sauce. And garnish with coriander.

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