Can I make these in advance?

Yes! There are a couple of ways you can get ahead with this recipe. The chicken can be marinated up to 24 hours ahead of time (just store it in the fridge). The sauce keeps well for at least 7 days in the fridge, and you can prep your pickled cucumber and carrots a couple of days in advance too. Then you can simply cook the chicken and serve when you're ready. Or, you can absolutely enjoy these flatbreads cold. The chicken will keep for 4 days, stored in the fridge once cooked, so you can just pile everything on top of your flatbreads for an easy weeknight meal or lunch.

Can I cook the chicken in the air fryer?

Yes! Cook it at 400°F/200°C for 10 to 12 minutes - try to keep the chicken on an even, single layer so that it can cook evenly and get lovely and charred around the edges.

Charred Chicken Satay Flatbreads

Name: Charred Chicken Satay Flatbreads
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 3 garlic cloves, minced; 1-inch piece of fresh ginger, grated (or use 1 teaspoon of ground ginger); 1 tablespoon dark soy sauce (or use light soy sauce); 1 tablespoon fish sauce; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ¼ teaspoon salt; ⅓ cup canned coconut milk; 1 lb (500g) boneless, skinless chicken thighs, diced (preferably free-range); ½ cup natural, unsweetened peanut butter; 1 tablespoon light soy sauce; 1 teaspoon fish sauce; 1 teaspoon sweet chilli jam or sauce; 1 teaspoon red pepper flakes (optional); 1 tablespoon fresh lime juice; ¾ cup coconut milk (from a 14oz/400g can); 4 large flatbreads (try these speedy 2-ingredient dough flatbreads or soft garlic flatbreads); 1 cucumber, diced; 1 large carrot, shaved into ribbons with a vegetable peeler; 1 tablespoon rice wine vinegar (or white wine vinegar/apple cider vinegar); 2 scallions (spring onions), thinly sliced; A handful of cilantro (coriander) leaves; 1 tablespoon sesame seeds

Description

Only 30 minutes stand between you and these beautifully charred, packed-with-flavor chicken satay flatbreads. Just marinate your chicken, pop into the oven or air fryer and while it cooks, make your peanut sauce and crunchy toppings.

Ingredients

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For the satay chicken -

3 garlic cloves, minced
1-inch piece of fresh ginger, grated (or use 1 teaspoon of ground ginger)
1 tablespoon dark soy sauce (or use light soy sauce)
1 tablespoon fish sauce
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup canned coconut milk
1 lb (500g) boneless, skinless chicken thighs, diced (preferably free-range)

For the creamy peanut sauce -

1/2 cup natural, unsweetened peanut butter
1 tablespoon light soy sauce
1 teaspoon fish sauce
1 teaspoon sweet chilli jam or sauce
1 teaspoon red pepper flakes (optional)
1 tablespoon fresh lime juice
3/4 cup coconut milk (from a 14oz/400g can)

For the toppings -

4 large flatbreads (try these speedy 2-ingredient dough flatbreads or soft garlic flatbreads)
1 cucumber, diced
1 large carrot, shaved into ribbons with a vegetable peeler
1 tablespoon rice wine vinegar (or white wine vinegar/apple cider vinegar)
2 scallions (spring onions), thinly sliced
A handful of cilantro (coriander) leaves
1 tablespoon sesame seeds

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Instructions

Marinate the chicken. In a large bowl, mix the minced garlic, grated ginger, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, ¼ teaspoon of salt and ⅓ cup coconut milk. Add the diced chicken thighs and toss them through the marinade, so they’re thoroughly coated. PRO TIP: You can marinate the chicken up to 24 hours ahead of time if you like.
Cook the chicken. Oven method: Heat your oven to 400°F (200°C fan). Line a baking sheet with parchment paper and spread the marinated chicken – and all the marinade – out onto a single layer for even cooking. Pop into the oven for 20 to 25 minutes, or until golden and charred around the edges. Air fryer method: Add the chicken and marinade to your air fryer basket and air fry at 400°F (200°C) for 10 to 12 minutes until golden, charred and cooked through.
Make the peanut satay sauce. While the chicken cooks, add ½ cup peanut butter, 1 tablespoon light soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of sweet chili jam, 1 tablespoon of lime juice and 1 teaspoon of red pepper flakes (if you’re using them) to a small pan over medium heat. Mix into a thick paste, then pour in ¾ cup coconut milk. Mix the coconut milk through the peanut paste, stirring continuously for a couple of minutes until you have a smooth, cohesive sauce. Remove the pan from the heat.
Prepare your flatbread toppings. Add the diced cucumber and carrot ribbons to a bowl, then pour the rice vinegar on top. Mix through the cucumber and carrots to lightly pickle.
Assemble your flatbreads. Drizzle a good tablespoon of the peanut satay sauce onto the base of each flatbread, then smooth it all over with the back of your spoon. Top with the charred chicken, then spoon over the pickled cucumber and carrots. Finish with another drizzle of satay sauce, then scatter the sliced scallions, cilantro leaves and sesame seeds on top.

Notes

STORAGE INSTRUCTIONS: The cooked chicken will keep well, for about 4 days, stored in the fridge. The peanut satay sauce will keep for about 7 days in the fridge. You’ll (probably) end up with more sauce than you need, but it’s wonderful drizzled over grilled chicken or steak, or tossed through noodles for a quick meal.

INGREDIENT NOTES: I like using chicken thighs because they’re juicier than breasts and aren’t as prone to drying out in the oven, but you can absolutely use breasts if you prefer. Use a natural peanut butter (one that lists only peanuts or peanuts and salt in the ingredients list), and either smooth or crunchy works. You can swap the sweet chili jam in the sauce for honey or maple syrup if you prefer.

PREP AHEAD: You can marinate the chicken up to 24 hours in advance, then pop into the fridge and cook when you’re ready. You can also pickle the cucumber and carrots a couple of days ahead of time, and the sauce will keep in the fridge for at least 7 days.

SERVING SUGGESTIONS: If you want to bulk the flatbreads out, I love to serve them alongside a colorful, crunchy salad, like this crunchy Asian-style slaw or green goddess salad. You could also serve them with crispy oven fries, garlic butter potatoes or loaded potato wedges.

Prep Time: 10
Cook Time: 20
Category: fakeaways
Method: oven
Cuisine: asian

Nutrition

Serving Size: 250g
Calories: 774
Sugar: 10.1g
Sodium: 1597.6mg
Fat: 41.2g
Saturated Fat: 17.7g
Unsaturated Fat: 20.7g
Trans Fat: 0g
Carbohydrates: 62.1g
Fiber: 4.9g
Protein: 43.7g
Cholesterol: 117.5mg