Crispy Baked Chicken with Peanut Satay Sauce
Say 'Yay' to Satay with a recipe you simply can't resist!
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Ingredients
- 2 tbs soy sauce, plus extra to serve
- 1 tbs rice wine vinegar
- 4cm piece (20g) ginger, finely grated
- 800g chicken thigh fillets, cut into 3-4cm pieces
- 100g cornflour
- 1 cup cooked rice
- 1 bunch broccolini, steamed
- 1 cup sugar snap peas, steamed
- Corriander to garnish
- ½ tbsp peanut oil
- 1 small onion, finely chopped
- 1 small red chilli, finely chopped
- 1 tbsp brown sugar
- 2 tsp soy sauce
- 3 tbsp Bega Simply Nuts Peanut Butter The Crunchiest
- 300ml coconut milk
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