This satay chicken bake is baked in one tray in the oven, making it super easy to cook! The mild creamy peanut sauce flavoured chicken is a delicious and hassle-free method of preparing Satay Chicken using the oven.
I like to serve this satay chicken bake with steamed white rice topped with some crushed peanuts and fresh coriander. You could also serve it with an asian style cucumber side salad.
Ingredients
You need under 12 ingredients to put this satay chicken bake together, and best of all, you probably have most of them on hand in your fridge and pantry.
- Chicken pieces: Chicken legs or any preferred cut are used for the satay chicken bake. Chicken is a versatile and popular protein choice known for its mild flavour and tender texture when cooked.
- Peanut butter: Peanut butter, also known as peanut paste, adds a rich and nutty flavour to the dish. It provides a creamy and slightly sweet taste that complements the other ingredients.
- Brown onion: Sliced brown onion is used to add a savoury and slightly sweet flavour to the dish. When cooked, onions become soft and add depth to the overall taste of the satay bake.
- Minced garlic: Garlic is a staple ingredient in many savoury dishes. Minced garlic adds a pungent and aromatic flavour to the satay chicken bake, enhancing its overall taste.
- Coconut milk: Coconut milk is a creamy liquid extracted from grated coconut flesh. It adds a rich and indulgent flavour to the satay chicken bake. Coconut milk also helps to create a thick and creamy sauce.
- Curry powder: Keen's curry powder is a blend of various spices, including coriander, turmeric, cumin, and fenugreek. It adds a warm and aromatic curry flavour to the dish, giving it a delightful kick.
- Red curry paste: Red curry paste is a combination of red chilli peppers, garlic, lemongrass, ginger, and other spices. It provides a mild spice and flavour to the satay chicken bake.
- Dark soy sauce: Dark soy sauce adds depth of flavour and a rich, caramelized colour to the dish. It has a slightly sweet and salty taste, contributing to the overall savoury profile.
- Brown sugar: Brown sugar adds a touch of sweetness to balance out the savoury and spicy flavours. It also aids in caramelisation and enhances the overall taste of the dish.
- Lime juice: Lime juice adds a tangy and citrusy flavour to the satay chicken bake. It brightens up the dish and helps to cut through the richness of the other ingredients.
- Salt and pepper: Salt and pepper are used to season the dish, enhancing the flavours of all the ingredients and bringing out their natural tastes.
See the recipe card below for quantities.
Instructions
You only need a few minutes to prepare this satay chicken bake with the oven doing all the hard work!
Preheat oven to 180°c
Combine the peanut butter, minced garlic, sliced brown onion, coconut milk, curry powder, red curry paste, dark soy sauce, brown sugar, lime juice, salt, and pepper in a large bowl. Mix well until the ingredients are fully combined and the sauce is smooth.
Add the chicken pieces to the bowl and toss them in the sauce until they are well coated. Make sure all sides of the chicken are covered in the marinade.
Transfer the chicken and sauce mixture to a baking dish or casserole dish. Arrange the chicken pieces in a single layer.
Place the baking dish in the preheated oven and bake for about 45 minutes or until the chicken is cooked through.
Serve the chicken satay bake with steamed rice or as a main dish alongside a salad or vegetables. You can also garnish with chopped peanuts and fresh coriander for added flavour.
Storage
If you have leftovers of the chicken satay bake, here's how you can store it:
- Allow the chicken satay bake to cool and divide the leftovers into individual portions or store it as a whole, depending on your preference.
- Label the container with the date and contents.
- Store the chicken satay bake in the refrigerator. It can be kept for up to 3-4 days or freeze it for up to 3 months.
When you're ready to enjoy the leftovers:
- If refrigerated: Reheat the chicken satay bake in the oven or microwave until heated through. Add a little extra coconut milk or water if needed to prevent dryness.
- If frozen: Thaw the chicken satay bake in the refrigerator overnight. Then, reheat it using the same methods mentioned above, ensuring it's heated all the way through.
Top tip
if you have time, marinate the chicken in the sauce overnight or for a few hours. This allows the flavours to penetrate the chicken and makes it more tender and flavorful.
Looking for dinner ideas?
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Satay Chicken Bake
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Ingredients
- 6 chicken pieces I used chicken legs
- 3 tablespoons peanut butter crunchy or smooth
- 1 brown onion sliced
- 2 cloves minced garlic
- 1 tin coconut milk
- 2 tablespoons keens curry powder
- 1 teaspoon red curry paste add extra if you want a little spice
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- ½ teaspoon salt & pepper
Instructions
- Preheat oven to 180°c
- Combine the peanut butter, minced garlic, sliced brown onion, coconut milk, curry powder, red curry paste, dark soy sauce, brown sugar, lime juice, salt, and pepper in a large bowl. Mix well until the ingredients are fully combined and the sauce is smooth.
- Add the chicken pieces to the bowl and toss them in the sauce until they are well coated. Make sure all sides of the chicken are covered in the marinade.
- Transfer the chicken and sauce mixture to a baking dish or casserole dish. Arrange the chicken pieces in a single layer.
- Place the baking dish in the preheated oven and bake for about 45 minutes or until the chicken is cooked through
- Serve the chicken satay bake with steamed rice or as a main dish alongside a salad or vegetables. You can also garnish with chopped peanuts and fresh coriander for added flavour.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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