Peanut Chicken & Snap Peas

18 minutes at 200°C. Dinner for two.

What goes on the sheet

• 300 g chicken tenders (about 6)
• 2 tbsp smooth peanut butter + 2 tbsp teriyaki sauce
• 12 sugar snap peas
• 1 carrot, cut into thin matchsticks
• 1 scallion, in 5 cm pieces
• Pinch of chilli flakes, optional

How it goes

1. Stir the peanut butter and teriyaki until smooth. Cut the carrot into matchsticks.
2. Fill every outline on the sheet.
3. Pour the peanut sauce along its line over the chicken, then push everything in around it.
4. Bring the long edges together, fold twice and twist the ends.
5. Bake 18 min, until the chicken reaches 74°C (165°F) at its thickest.
6. Rest 2 min. Stir the sauce through; eat with rice or noodles.

Get this recipe as a booklet.