Thai Style Peanut Chicken
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Thai Style Peanut Chicken

with roast potatoes and green beans

The Asian-inspired sauce that accompanies the succulent chicken in this recipe combines the creaminess of peanut butter with the unique umami flavour of ketjap manis (aka sweet soy sauce).

Calorie Smart
Protein Rich
Total Time40 minutes
Cooking Time15 minutes


Serving amount

150 grams

Green Beans

1 sachet(s)

Thai Style Spice Mix

320 grams

Chicken Breast

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Peanut Butter

(Contains Peanut)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

600 grams


Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2489 kJ
Energy (kcal)595 kcal
Fat12.8 g
of which saturates2.7 g
Carbohydrate77.1 g
of which sugars21.3 g
Dietary Fiber0 g
Protein46 g
Cholesterol0 mg
Salt1.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Roast the Potatoes
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with half the Thai spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Cook the Chicken
  • Lay the chicken onto another lined baking tray.
  • Drizzle with oil and season with remaining Thai spice, salt and pepper
  • Roast on the middle shelf of the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Roast the Veg
  • Trim the green beans.
  • When the chicken has been cooking for 15 mins, spread the green beans out on the tray alongside the chicken.
  • Drizzle with oil then season with salt and pepper.
  • Return to the oven for the remaining cooking time, 10-15 mins.
  • In a small bowl, mix the ketjap manis, sweet chilli sauce and peanut butter.

Little chef's TIP: Kids can help to mix together the sauces.

  • Divide the roast potatoes, green beans and chicken between plates.
  • Serve with the peanut sauce alongside for dipping.
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