Crunchy Chicken Satay in a Pan from Sarah Wilson’s I Quit Sugar: Simplicious:
1/2 cup crunchy natural peanut butter
1 tablespoon coconut oil, melted
2 tablespoons tamari
1 teaspoon chilli flakes
1 clove garlic, minced
2 cm knob of ginger, minced
6 chicken thighs or drumsticks (or a combo)
300 g sugar snap peas, trimmed
1 bunch asparagus, ends snapped, spears halved
2 green shallots, thinly sliced
1/4 cup peanuts
1 lime, cut into wedges
2 tablespoons white sesame seeds
Preheat the oven to 200°C. Combine the peanut butter, coconut oil, tamari, chilli, garlic and ginger in a baking dish and mix well. Add the chicken and chuck around to coat. Place in the oven and bake for 15 minutes.
Remove from the oven and artfully arrange the green veggies, shallots, peanuts,lime wedges and sesame seeds around and over the chook. Return to the oven and cook for a further 10 minutes, or until the chicken is brown and lush.