Nutty chicken satay strips

nutty-chicken-satay-strips

Nutty chicken satay strips

served with cucumber and sweet chilli sauce


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
SERVES   2
TIME   10
Difficulty   Easy
NUTRITION PER SERVING

276


Calories

-
10


Fat

-
2


Saturates

-
41


Protein

-
3


Carbs

-
2


Sugars

-
0.7


Salt

-
2


Fibre

-

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

Methods

  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.