Ingredients
Scale
For the sauce:
- 5 oz sunflower seed butter (or pumpkin seed butter)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 3 tbsp chili paste (check it’s soy-free)
- 3 tbsp apple cider vinegar
- 2–3 tbsp maple syrup or honey
- 3–4 tbsp coconut aminos (instead of soy sauce)
- 1/2 cup water or chicken stock
For the traybake:
- 2.2 lb chicken thighs, diced
- 14 oz broccoli florets
- 7 oz green beans, chopped
- 3 tbsp pumpkin seeds or sunflower seeds (instead of peanuts)
Instructions
- Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it.
- In a bowl, whisk together sunflower seed butter (or pumpkin seed butter), garlic paste, ginger paste, chili paste, apple cider vinegar, maple syrup or honey, coconut aminos, and water or chicken stock until smooth and glossy.
- Place the diced chicken thighs in a large bowl. Pour about two-thirds of the sauce over the chicken and toss until evenly coated. Let sit for 5–10 minutes.
- Spread the coated chicken evenly onto the prepared baking tray in a single layer.
- Add broccoli florets and chopped green beans around and between the chicken pieces.
- Drizzle the remaining sauce over the vegetables and chicken.
- Bake for 20 minutes.
- Remove from the oven and stir everything gently, spooning sauce over the top.
- Return to the oven and bake for another 15–20 minutes, until the chicken is cooked through and the sauce is thick and sticky.
- Optional: Broil for 2–3 minutes at the end for extra caramelization, watching closely.
- Remove from the oven and sprinkle pumpkin seeds or sunflower seeds over the top before serving.