Just when you think there isn’t anything better than chicken swimming in peanut satay sauce, we’ve discovered there is… potatoes in peanut satay sauce!

We’ve tried many versions of peanut satay and hubby’s version definitely takes the cake!

The kids are always asking for it and it’s easy to over indulge, so be warned.

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Nuts About You Peanut Satay Chicken & Potatoes

Ingredients (serves 4)

Please note: this meal contains nuts.

• 1 tablespoon peanut oil
• 800g chicken breast, cut into bite sized pieces
• 4 large potatoes, cut into 2cm pieces
• Large head of broccoli, cut into small pieces
• Peanut satay sauce:
  • 200ml coconut cream
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons crunchy peanut butter
  • Optional: 1/2 cup crushed peanuts – if you like it crunchy

Method

• Potatoes:
  • Air fry potatoes on 200 degrees for 25 minutes (turning half way), until brown and crispy. Times may vary so keep an eye on them.
  • If using fan-forced oven, coat potatoes with oil and salt then cook at 180 degrees for 40-45 minutes, turning half way through.
• Chicken:
  • Add 1 tablespoon peanut oil to a fry pan, add the chicken, and season with salt and pepper.
  • Cook on HIGH stirring constantly until brown.
  • Reduce heat to LOW and cover pan with lid for another 5 minutes to keep the moisture in and make chicken succulent.
• Broccoli:
  • In a saucepan/steamer, boil water then add the broccoli and cook for 5 minutes, testing with a fork to see if it is cooked through.
• Peanut satay sauce:
  • Whilst chicken and potatoes are cooking prepare the sauce by adding all ingredients into a small saucepan and heat on LOW until sauce thickens and is smooth.
• To serve, drizzle satay sauce over chicken, potatoes and broccoli.