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Indonesian Recipes

Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Wedges and Baby Leaf Salad

Anushka MaganPublished on February 25, 2025

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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!

Tags:

Calorie Smart

•High Protein

Allergens:

Sesame

•Peanut

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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: Nuts, Peanut)

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: Nuts, Sesame)

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

32 grams

Sweet Chilli Sauce

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

20 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

Fat22.8 g

of which saturates4.8 g

Carbohydrate69.1 g

of which sugars27.4 g

Dietary Fibre11.3 g

Protein46.4 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Bowl

•Rolling Pin

•Kettle

•Small Bowl

Instructions

Roast the Sweet Potatoes

1

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

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Roast the Chicken

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.

Some Quick Prep

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.

Have a Quick Tidy

4

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

Time to have a quick tidy and put your feet up until everything's almost ready!

Make the Satay Sauce

5

A few mins before you're 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.

Finish and Serve

6

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

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

Serve the sweet potato wedges and salad alongside.

Enjoy!

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