A plate of chicken satay with sliced cucumber and sweet chilli dip

Nutty chicken satay strips

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(30 ratings)

Prep: 10 mins Cook: 8 mins - 10 mins

Easy

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 (excluding sweet chilli sauce)

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

  • 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

    Chicken

    chik-en

    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

Method

  1. Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper.

  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.

  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.

  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.

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Comments, questions and tips

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dragonma5306's picture
dragonma5306
28th Aug, 2018
5.05
This was really delicious. I substituted medium curry powder for the Madras as I was worried it would be too spicy, but otherwise stuck to the recipe. I did need quite a few glugs of boiling water to loosen the sauce and I made double, which gave the perfect amount for a 500g pack of mini fillets, and cooked for about 17 mins. The chicken was really juicy, and the sweet chilli sauce really made it - don't leave that out! I served mine with stir-fried Savoy cabbage & bacon (low-carbing!) and the boys had noodles & peppers. Yummy!
little_lady
27th Aug, 2018
Found this whilst trying to find new and healthy options for lunch. This recipe is a keeper and tastes amazing. It's even better if you coat the chicken and leave it in the fridge for an hour before cooking, as it gives the flavours chance to sit on the chicken a bit longer. I've made this 3 times now, and each time it has needed some boiling water to loosen up the mixture, but it still tastes great. Would highly recommend this!
laurahartill
2nd Jul, 2018
5.05
This was sooooo nice! I used mini fillets, I cooked them for around 2-3 minutes longer, so around 14 mins all together.. But that could just be down to my oven. They were so juicy and delicious! Served with some lettuce, cucumber, stir fried brocolli and some sweet chilli... Really tasty and filling if you're trying to cut back on carbs. x
private_helen
23rd May, 2018
4.05
Super easy, super tasty. As advised I used boiling water to loosen the mix to coat the chicken easier. I used chicken mini fillets and cooked them for 20 minutes and served with cucumber and carrot sticks. The sweet chilli sauce is a must- the flavours go really well together. Will definitely do these again. Thanks for the recipe.
catie74
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
MiddleKav
20th Sep, 2017
5.05
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.
cazandjay
18th Sep, 2017
5.05
These are Amazing!!!!!! Made them for a family BBQ and got lots of positive comments, will definitely make them again.
Ceceb
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
goodfoodteam
19th Mar, 2018
Thanks for your question. Yes, it's fine to prepare this ahead in the morning.
fiorinda
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
goodfoodteam
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!
happyhappuch
24th Oct, 2017
Can I make this without the nuts or the chicken?
goodfoodteam's picture
goodfoodteam
27th Oct, 2017
We're afraid not!
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