Recipe: Crunchy chicken satay in a pan

Recipe: Crunchy chicken satay in a pan

Image: Robert Palmer


Recipe: Crunchy chicken satay in a pan

You'll love this healthy (and simple) one-pan meal from Sarah Wilson's The I Quit Sugar Cookbook.



  • 1/2 cup crunchy natural peanut butter
  • 2 tbsp tamari or soy sauce
  • 1 tbsp coconut oil, melted
  • 1 tsp chili flakes
  • 1 clove garlic, minced
  • 1 3/4" knob of ginger, minced
  • 6 chicken thighs or drumsticks (or a combo)
  • 10 oz sugar snap peas, trimmed
  • 1 bunch asparagus, ends snapped, spears halved
  • 2 green onions, thinly sliced
  • 1/4 cup peanuts
  • 1 lime, cut into wedges
  • 2 tbsp white sesame seeds


1 Preheat the oven to 400°F.

2 Combine the peanut butter, tamari, coconut oil, chili flakes, garlic and ginger in a baking dish and mix well.

3 Add the chicken pieces and toss around to coat. Place in the oven and bake for 15 minutes.

4 Remove the dish from the oven and artfully arrange the green veggies, onions, peanuts, lime wedges and sesame seeds around and over the chicken.

5 Return to the oven and cook for another 10 minutes, or until the chicken is browned and thoroughly cooked; serve immediately.

Prep & cook time: 40 minutes
Serves: 6







Excerpted from The I Quit Sugar Cookbook by Sarah Wilson. Recipes Copyright © 2015 Sarah Wilson, Photography copyright © 2015 Robert Palmer. Excerpted by permission of Clarkson Potter. All rights reserved.


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Recipe: Crunchy chicken satay in a pan