winner winner chicken dinner


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

A plate serving chicken satay strips with sliced cucumber and dip alongside

PREP: 10 MINSCOOK: 8 MINS – 10 MINS

SERVES 2

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

  • Healthy

Nutrition: Per serving

  • kcal276
  • fat10g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein41g
  • salt0.7g

 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

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.

7 Comments Add yours

  1. jessica says:

    love the title have to try this at home

    Liked by 1 person

    1. thank you so much and happy new year to you

      Liked by 1 person

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