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Nutty chicken satay strips New-recipe-icon

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 276
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 41
  • Fat 10
  • Fibre 2
  • Salt 0.7

Nutrition per serving

  • Calories 276
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 2
  • Protein 41
  • Fat 10
  • Fibre 2
  • Salt 0.7

Ingredients

  • 2 tbsp chunky peanut butter (without palm oil or sugar)
  • 1 garlic clove, finely grated
  • 1 tsp Madras curry powder
  • few shakes soy sauce
  • 2 tsp lime juice
  • 2 skinless, chicken breast fillets (about 300g) cut into thick strips
  • about 10cm cucumber, cut into fingers
  • sweet chilli sauce to serve

Tip

Keep in the fridge
They will keep in the fridge for 2 days.

Method

  1. Heat oven to 200C, 180C fan, gas 4 and line a baking tray with non-stick paper.

  2. Mix the peanut butter with the garlic, curry powder, soy sauce and lime in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency. Add the chicken strips, mix well then arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.

  3. Eat warm with the cucumber sticks and chilli sauce, or leave to cool then keep in the fridge for up to 2 days.

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