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Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad

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It only takes 10 minutes to prep this Indonesian Style Chicken Satay Traybake, then everything goes straight into the oven while you make the peanut sauce for an easy dinner that gives you time back!

Allergens:
Sesame
•Peanut
•Wheat
•Cereals containing gluten
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Indonesian Style Spice Mix

1 unit(s)

Medium Tomato

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, Sesame)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

32 grams

Sweet Chilli Sauce

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Sauce

1 tbsp

Boiling Water

Nutritional information

Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat22.9 g
of which saturates4.8 g
Carbohydrate69.1 g
of which sugars27.3 g
Dietary Fibre11.5 g
Protein46.4 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Rolling Pin
•Large Bowl
•Kettle
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). 

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, lay the chicken onto another baking tray and drizzle with oil.

Sprinkle the Indonesian style spice mix over both sides and season with salt and pepper.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

3

Meanwhile, cut the tomato into 1cm chunks.

Pop into a large bowl with a drizzle of oil.

Season with salt and pepper, then set aside for now. 

 

4

Crush the peanuts in the unopened sachet using a rolling pin.

5

A few mins before you are ready to serve, boil a half-full kettle. 

In a small bowl, combine the soy sauce, sweet chilli sauce, peanut butter, sugar for the sauce and boiling water (see pantry for both amounts).

Add a splash more boiled water from your kettle if you feel it needs it. 

6

When everything's ready, add the baby leaves to the bowl of tomato chunks and toss together.

Transfer the chicken to your plates. Pour over the satay sauce and sprinkle over the peanuts. 

Serve the sweet potato fries and salad alongside.

Enjoy! 

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