Crunchy Chicken Satay in a Pan

One pan dinners are the dream on a week night. Minutes to prep and as little washing up as possible! Really this recipe is one step up from a microwavable meal, except this Crunchy Chicken Satay in a Pan will fill you up and leave you feeling satisfied not bloated and guilty.


  • 115g of Crunchy Natural Peanut Butter
  • 1/4 Tbsp of Salt
  • 1 Tsp of Cocnut Oil
  • 3 Tbsp of Tamari
  • 1 Tbsp of Chilli Flakes
  • 1 Clove of Garlic, finely chopped
  • 2cm knob of Ginger, finely chopped
  • 3 Chicken Breasts
  • 300g of Sugar Snap Peas
  • 1 Bunch of Asparagus, ends snapped, spears halved
  • 2 Spring Onions, thinly sliced
  • 4 Tbsp of Peanuts
  • 1 Lime, cut into wedges
  • 3 Tbsp of Sesame Seeds


  1. Preheat the oven to 200°C.
  2. Combine the peanut butter, coconut oil, tamari, chilli, garlic, and ginger in a baking dish and mix well. Add the chicken and coat it thoroughly with the satay sauce.
  3. Place in the oven and bake for 15 minutes.
  4. Remove from the oven and artfully arrange the green veggies, spring onions and peanuts, lime wedges and sesame seeds around and over the chicken.
  5. Return to the oven and cook for a further 10 minutes or until the chicken is brown and delicious.