Sticky satay chicken nibbles

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  • smooth peanut butter ½ cup
  • soy sauce* ¼ cup
  • sweet chilli sauce* ¼ cup
  • ginger 1 teaspoon, crushed or finely sliced
  • warm water ¼ cup
  • chicken nibbles* 750g
  • honey-roasted peanuts ¼ cup
  • spring onion 1, finely chopped
  • red chilli 1, finely chopped



Place the chicken nibbles in a large snap-lock bag, pour in the marinade, seal, then massage sauce all around the chicken. Marinate for at least 30 minutes or refrigerate overnight. Preheat the oven to 180°C. Line a large shallow roasting tray with baking paper. Arrange chicken on the tray in a single layer and cook for 30-35 minutes, turning once, until golden and caramelised. Combine peanuts, spring onion and chilli, sprinkle on top and serve.

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