Chicken Recipe Collection

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

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

Directions

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.