Baked satay chicken from RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week (page 84) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jasmine rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jed_zpb1h3 on May 13, 2026

    I hope you love peanut butter. If not, put less.

  • ezwriternc on February 28, 2026

    This came out great. Must make again.

  • bernalgirl on February 12, 2026

    This recipe is so savory, and so easy. Based on previous posts, I cut the water in half and didn’t dothe last baste. The sauce was perfectly thick, the chicken tender, and the skin nicely browned. It was delicious!

  • angela_woef21 on January 26, 2026

    Cook for an extra 10 minutes

  • Yuanboa on January 15, 2026

    Followed the recipe and it was very easy. We all enjoyed the flavors. Next time i will try boneless/skinless and heat the sauce in saucepan then cover the chicken with it prior to inserting into oven. I would reduce the time by checking chicken temp

  • Beck001 on October 28, 2025

    Very flavorful - but too much sauce and never got it to the right consistency. I even made it twice bc of the flavor adjusted water and still struggled also seemed like too heavy a sauce

  • pattyatbryce on September 13, 2025

    Great sauce - but it took a lot longer to thicken up. Next time start with less water. I like my skin crispy and it did not achieve that, but that sauce made up for having to remove the skin upon eating. Served with the Asian Broccoli Salad from the same book.

  • aargle on January 04, 2025

    This is an easy and delicious tray bake that my family thoroughly enjoyed. The sauce took a bit longer to thicken up than recipe said. Served with rice and steamed broccoli. I think it is important not to overcrowd the pan.

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