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

Nutty chicken satay strips

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(13 ratings)

Prep: 10 mins Cook: 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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal276
  • fat10g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein41g
  • salt0.7g
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  • 2 tbsp chunky peanut butter (without palm oil or sugar)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 garlic clove, finely grated
  • 1 tsp Madras curry powder
  • few shakes soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp lime juice
  • 2 skinless, chicken breast fillets (about 300g) cut into thick strips



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • about 10cm cucumber, cut into fingers
  • sweet chilli sauce to serve


  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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Comments, questions and tips

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16th Nov, 2017
My 9 year old helped to make these at the weekend and they were used to fill pitta breads for him and his 2 brothers with cucumber and lettuce for their school lunch. They all loved them
MiddleKav's picture
20th Sep, 2017
Delicious! Super easy to make and the crunchy peanut butter made the chicken almost crispy. I made a vegetable stir fry on the hob then put the chicken on top to serve.
18th Sep, 2017
These are Amazing!!!!!! Made them for a family BBQ and got lots of positive comments, will definitely make them again.
13th Mar, 2018
Could I marinade the chicken from morning until dinner time with the same effect? Would the peanuts soften too much?
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. Yes, it's fine to prepare this ahead in the morning.
27th Feb, 2018
I've just put this recipe into the app I use to track carbs, and even using almond butter and not including the chilli sauce or the cucumber, it comes up at 5g of carbs per serving. Looks really nice and that's still fairly low so I may give it a try - but where did you get the figures from?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. All our nutritional values are calculated by a nutritionist and will therefore be more accurate than an app. Items that are listed as 'to serve' are not included in the calculations. We hope you enjoy the recipe!
24th Oct, 2017
Can I make this without the nuts or the chicken?
goodfoodteam's picture
27th Oct, 2017
We're afraid not!
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