Nutty chicken satay strips
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
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- 2 tbsp chunky peanut butter(without palm oil or sugar)
- 1 garlic clovefinely grated
- 1 tsp Madras curry powder
- few shakes soy sauce
- 2 tsp lime juice
- 2 skinless, chickenbreast fillets (about 300g) cut into thick strips
- about 10cm cucumbercut into fingers
- sweet chilli sauceto serve
Nutrition: Per serving (excluding sweet chilli sauce)
- kcal276
- fat10g
- saturates2g
- carbs3g
- sugars2g
- fibre2g
- protein41g
- salt0.7g
Method
step 1
Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
step 2
Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
step 3
Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
step 4
Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
