Chicken Easy Asian

Satay chicken traybake

Name: Satay chicken traybake recipe
Yield: 8
Cuisine: /asian
Ingredients: 2kg RSPCA Approved Chicken Thigh Fillets, each cut into 4 pieces; 60ml soy sauce; 40.00 ml runny honey; Finely grated zest of 3 limes, limes halved and reserved to serve; 4 garlic cloves, crushed; 15g ginger; 500g brussels sprouts, halved if large; 2 heads broccoli, cut into long florets; 3 carrots, cut into long wedges; 2 onions, cut into thick wedges; 4 long green shallots, white part cut into 4cm lengths, green part thinly sliced; 40.00 ml sesame oil; 2 tsp toasted sesame seeds; Steamed rice, to serve; 2 x 400ml cans coconut milk; 140g peanut butter; 75g sambal oelek; 40.00 ml soy sauce

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109

by Tom Walton

Jul 28, 2023

“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.” – Tom Walton

2kg Woolworths RSPCA Approved Chicken Thigh Fillets, each cut into 4 pieces
1/4 cup (60ml) soy sauce
2 tbs runny honey
Finely grated zest of 3 limes, limes halved and reserved to serve
4 garlic cloves, crushed
3cm piece ginger (15g), finely grated
500g brussels sprouts, halved if large
2 heads broccoli, cut into long florets
3 carrots, cut into long wedges
2 onions, cut into thick wedges
4 long green shallots, white part cut into 4cm lengths, green part thinly sliced
2 tbs sesame oil
2 tsp toasted sesame seeds
Steamed rice, to serve

Satay sauce

2 x 400ml cans coconut milk
1/2 cup (140g) smooth peanut butter
1/4 cup (75g) sambal oelek, plus extra to serve
2 tbs soy sauce

Method

1.

Place satay sauce ingredients in a medium saucepan over medium-low heat and whisk until smooth. Bring to a simmer and cook for 5 minutes to reduce and thicken slightly. Set aside to cool.
2.

Place chicken in a large bowl with soy, honey, lime zest, garlic and ginger. Season with a pinch of salt flakes and add 330ml of the satay sauce. Stir until well combined.
3.

Preheat oven to 220°C/200°C fan-forced. Divide vegetables and white part of shallot between 2 baking trays. Drizzle with sesame oil and season. Roast for 10 minutes then top with chicken and roast for a further 10 minutes. Switch oven to grill. Cook for 5-10 minutes, swapping trays halfway, until chicken is cooked and slightly caramelised.
4.

Set aside one tray and half the remaining sauce to make a pie on another day (see recipe in notes). Scatter remaining tray with sesame seeds and remaining shallot and serve straight from the tray with steamed rice, reserved lime halves, extra sambal oelek and the remaining sauce alongside.
5.

The remaining satay chicken and vegies can be cooled and stirred through the remaining peanut sauce. Freeze in an airtight container for up to 2 months. Defrost in the fridge overnight.

Reviews 2

Recipe Notes

To make a pie from these leftovers, preheat oven to 200°C/180°C fan-forced and place a large baking tray in oven to preheat. Use kitchen scissors to snip large pieces of satay chicken and vegetables into bite-size pieces. Lightly grease a 20cm x 30cm baking dish. Line the base and sides of the pan with 2 sheets of puff pastry, cutting and pasting as needed. Spoon in the filling then top with 2 sheets of puff pastry, tucking in any overhanging pastry edges down in side of pan. Brush the pastry with a beaten egg, scatter over sesame seeds and bake on preheated tray for 45-50 minutes or until pastry is golden and crisp.