Nutty chicken satay strips

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

Nutrition per serving

kcal 276
fat 10g
saturates 2g
carbs 3g
sugars 2g
fibre 2g
protein 41g
salt 0.7g

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

Heat oven to 200C, 180C fan, gas 4 and line a baking tray with non-stick paper.
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.
Eat warm with the cucumber sticks and chilli sauce, or leave to cool then keep in the fridge for up to 2 days.