Satay chicken roast

Your new favourite feel-good recipe.

If there ever was a dish that veganized perfectly, this was it. The Vegetarian Butcher’s take on chicken is perfectly lean and with the right sauce (like in this dish) no one would ever know the difference. I adapted this recipe from a Tesco magazine dish, and made it my own.

Satay chicken is one of my favourite dishes, and I never thought I’d be able to find a replacement that was so delicious. With home made satay sauce, crispy steamed broccoli and tasty potatoes we are left with a protein rich comfort food that somehow manages to be super healthy!

Satay chicken roast

10 minutes preparation + 20 minutes cooking — serves 2


  • 1 pack of Impeckable from the Vegetarian Butcher OR Vivera Plant Chicken Breast
  • 4 tablespoons of smooth peanut butter
  • 200g coconut milk
  • 2 tablespoons reduced-salt soy sauce
  • lime juice from one lime
  • 1 tablespoons clear honey (or syrup to make this dish vegan)
  • 2 tablespoons medium spiced curry powder
  • 600g small potatoes
  • 5 spring onions
  • 500 grams broccoli
  • 1 small red chili
  • Oil


  1. Preheat the oven to 180 degrees.
  2. Boil a liter of water in a kettle.
  3. Cut the potatoes into quarters (or bite-sized pieces) and pre-boil them for five minutes in a pan with the preboiled water.
  4. Slice the spring onions and chili pepper and set aside.
  5. Drain the potatoes in a colander.
  6. For the sauce, add 4 tbsp smooth peanut butter in a bowl and mix it with the coconut milk, soy sauce, lime juice, honey/syrup and medium spiced curry powder.

Preparing the roast

  1. Put the chicken replacement in a roasting tin with the flat side down and cover it as much as possible in the sauce.
  2. Place the roasting tin in the oven and cook for 20 minutes.
  3. Heat a bit of oil in a pan and once hot, add the potatoes and fry until they are nice and brown.
  4. While you fry the potatoes, wash the broccoli and cut into florets.
  5. Steam the broccoli for 4 minutes so that florets keep a nice bite (boil if you’re unable to steam them).
  6. When the potatoes are nearly done (about two minutes before), add the slided chili pepper and spring onion and heat for a few more minutes.

Bringing it all together

  1. Serve the potatoes and broccoli with the roasted chicken breast, dividing the remaining sauce over the dish.
Enjoy your meal!

Did you like this?

Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!