Roast Satay Chicken With Vegetable Slaw Recipe

Name: Roast Satay Chicken With Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted peanuts; 1 tbsp mild curry powder; 2 tsp grated fresh ginger; 3 tsp brown sugar; 2 tbsp vegetable or peanut oil; 2 tbsp lemon juice; 1 2/3 lbs boneless skinless chicken thighs, trimmed and halved; 1 large carrot, coarsely grated; 1/4 small red cabbage, shredded; 7 oz snow peas, thinly sliced diagonally; 1/4 cup cilantro leaves

Servings: persons

1/2 cup unsalted peanuts
1 tbsp mild curry powder
2 tsp grated fresh ginger
3 tsp brown sugar
2 tbsp vegetable or peanut oil
2 tbsp lemon juice
1 2/3 lbs boneless skinless chicken thighs, trimmed and halved
1 large carrot, coarsely grated
1/4 small red cabbage, shredded
7 oz snow peas, thinly sliced diagonally
1/4 cup cilantro leaves

1
Preheat the oven to 425u00b0F.
2
Place 1/2 the peanuts in a food processor; process until finely chopped. Add curry powder, ginger, 2 tsp sugar, 1 tbsp oil and 1 tbsp lemon juice; process until well combined.
3
Transfer spice paste to a shallow glass or ceramic bowl. Add chicken; stir to coat. Cover; refrigerate 10 mins to marinate.
4
Meanwhile, coarsely chop remaining peanuts; place in a large bowl. Add carrot, cabbage, snow peas and cilantro. Whisk remaining 1 tbsp oil, 1 tbsp lemon juice and 1 tsp sugar in a small bowl. Add to vegetables; toss to combine.
5
Place chicken on a rack over a baking pan lined with foil. Bake, turning once during cooking, 15 mins, or until golden and cooked through. Serve chicken with slaw.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted peanuts, 1 tbsp mild curry powder, 2 tsp grated fresh ginger, 3 tsp brown sugar, and more.

Yes, Roast Satay Chicken With Vegetable Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Satay Chicken With Vegetable Slaw

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