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.
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.
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.
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.
Heat the oven to 220°C.
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.
Lightly steam the broccolini and sugar snap peas.
Divide the rice between 4 bowls. Add the chicken and steamed greens. Spoon over the peanut sauce. And garnish with coriander.