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Butternut, edamame & chicken satay traybake
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1 pack No.1 Free Range Corn Fed Chicken Thighs
1 bunch salad onions, cut into thirds
1 tbsp peanut oil
120g peanut satay sauce
4 cloves garlic, crushed
20g fresh ginger, grated
2 tbsp Kikkoman Soy Sauce
2 tbsp Chinese rice vinegar
300g pack butternut squash and edamame stir fry
Prawn crackers and jasmine rice, to serve
1 lime, cut into wedges
1. Preheat the oven to 200ºC, gas mark 6. Put the chicken and salad onions into a roasting tin and rub with the peanut oil. Season, then sit
the chicken on top of the onions. Roast for 20 minutes.
2. Meanwhile, mix together the satay sauce, garlic, ginger, soy and vinegar. After 20 minutes take the tray out of the oven and increase the temperature to 230ºC, gas mark 8.
3. Put the butternut squash and edamame stir fry vegetables in the tin and spread out in one layer, with the chicken on top. Drizzle over half the sauce, being careful not to cover the chicken too heavily.
4. Return to the oven for 10 minutes until the chicken is golden, cooked through, with no pink meat, the juices run clear and the vegetables are tender and charred in places. Divide between 2 plates and serve with prawn crackers, rice, lime wedges and the remaining sauce for dipping and drizzling.
Typical values per serving:
This recipe was first published in February 2021.