- 2 tbsp chunky peanut butter (without palm oil or sugar)
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
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
Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper.
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.
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.
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.
Keep in the fridgeThey will keep in the fridge for 2 days.