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Satay Chicken With Steamed Vegetables

Simple mid week dinner. Colourful and tasty.

4 x chicken leg quarters

Satay Sauce

150g crunchy peanut butter

2 dried red chilli, soaked for 15 minutes and thinly sliced

200ml coconut milk

1 garlic clove, crushed

1 tbsp tamarind paste

2 tbsp soy sauce

Squeeze of lime to finish

Vegetables

2 x 300g packs of vegetable stir fry mix

60 ml soy sauce

1 tbsp sesame oil

20 g ginger, peeled and grated

1 chilli, finely chopped

Preheat the oven to 200 c fan. Season the chicken quarters, place on a baking sheet and roast for 40 minutes or until cooked through and the skin is golden

Satay sauce

Put all the ingredients for the satay sauce apart from the lime, in a pan and gently heat. Keep stirring while it heats and when it gets to a simmer, let it cook for 2 minutes. Once cooked, remove from the heat, add a squeeze of lime and check seasoning. Set aside and keep warm.

Steamed Vegetables

Whisk together the soy sauce, sesame oil, ginger and chilli and set aside. If you don’t have a steaming basket use a colander which you have a saucepan lid that will fit, place over simmering water. Drop in the vegetables, put the lid on and steam for 5 minutes.

Once the vegetables are cooked, pour over the dressing to coat all the veg. Divide the vegetables between 4 plates, top with roast chicken and serve with satay sauce on the side.

Satay chicken with steamed vegetables

Roast Chicken, Satay Sauce & Steamed Veg

Jules
Simple mid week dinner. Colourful and tasty.
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 753 kcal

Ingredients
  

  • 4 chicken leg quarters

Satay sauce

  • 150 g crunchy peanut butter
  • 2 dried chilli soaked for 15 minutes then finely sliced
  • 200 ml coconut milk
  • 1 clove garlic crushed
  • 1 tbsp tamarind paste
  • 2 tbsp soy sauce
  • squeeze of lime to finish

Vegetables

  • 600 g Mixed stir fry vegetables
  • 60 ml soy sauce
  • 1 tbsp sesame oil
  • 20 g ginger grated
  • 1 chilli finely diced

Instructions
 

  • Preheat the oven to 200 c fan. Season the chicken quarters, place on a baking sheet and roast for 40 minutes or until cooked through and the skin is golden

Satay Sauce

  • Put all the ingredients for the satay sauce apart from the lime, in a pan and gently heat. Keep stirring while it heats and when it gets to a simmer, let it cook for 2 minutes. Once cooked, remove from the heat, add a squeeze of lime and check seasoning. Set aside and keep warm.

Steamed Vegetables

  • Whisk together the soy sauce, sesame oil, ginger and chilli and set aside. If you don't have a steaming basket use a colander which you have a saucepan lid that will fit, place over simmering water. Drop in the vegetables, put the lid on and steam for 5 minutes.
    Steaming vegetables
  • Once the vegetables are cooked, pour over the dressing to coat all the veg.
    Pouring the dressing over the steamed vegetables
  • Divide the vegetables between 4 plates, top with roast chicken and serve with satay sauce on the side.
    Ladle satay sauce over the chicken to serve

Nutrition

Calories: 753kcalCarbohydrates: 26gProtein: 41gFat: 58gSaturated Fat: 19gPolyunsaturated Fat: 12gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 142mgSodium: 1701mgPotassium: 1301mgFiber: 8gSugar: 9gVitamin A: 1222IUVitamin C: 151mgCalcium: 120mgIron: 5mg
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