Traybakes are my favourite hassle free way to cook on on a week night. You can use whatever vegetables need using up to pull together a really vibrant and interesting dish, packed with goodness and flavour. Best of all, there's barely any washing up!
My Chicken Satay Traybake is the perfect asian inspired easy meal which draws inspiration from one of the first and most popular recipes on the blog, my Chicken Satay Kebabs. The additional lime and ginger give this traybake a delicious tanginess that nicely balances the peanut butter and keeps it nice and juicy. Save yourself some time after a busy day and give this on a try.
INGREDIENTS (SERVES 3-4 with a side): 10 minutes prep, 25 minutes cooking
600g chicken fillet strips / chopped thighs
1 head of broccoli
1 small pack of baby corn
1 red pepper
2 spring onions (to garnish)
Sesame seeds (to garnish)
For the satay marinade:
3 tablespoons smooth peanut butter
1/2 cup (approx 120 ml) of coconut milk
2 teaspoons garlic paste
1teaspoon of turmeric
2 teaspoons crushed ginger
1 teaspoon curry powder
1 teaspoon cumin
Juice of 1 lime
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons of soy sauce
DIRECTIONS
Preheat the oven to 200 degrees C (fan).
Make the satay marinade by combining all ingredients and mixing well.
Chop your chicken and vegetables then place in a single layer onto a lined large oven tray. I tend to put a layer of baking paper down underneath to avoid the satay from burning onto the bottom.
Pour over the satay marinade and toss to combine. It's a little messy but the best way to do this is using your hands. Just wash them straight away afterwards as the turmeric will stain! Make sure everything is covered then bake in the oven for approximately 25 minutes or until the chicken is completely cooked through and the vegetables are tender.
Once cooked, remove from the oven and garnish with sesame seeds, spring onion and a squeeze of lime and serve.
You can have the traybake on its own but if you're looking to make it stretch a little further you can serve it up with rice or on a bed of noodles which have been tossed in a light sauce (1 tablespoon of soy sauce, 1 teaspoon light brown sugar, 1/2 teaspoon sesame oil, 1/4 teaspoon crushed ginger).
As ever if you give this one a try, please do let me know. I love hearing feedback and what ways you've changed the recipe to suit your own tastes. Don't forget to snap a picture and tag me on instagram or twitter. Happy Cooking!