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

Nutty chicken satay strips

  • Rating: 5 out of 5.109 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Healthy
Nutrition: Per serving (excluding sweet chilli sauce)
NutrientUnit
kcal276
fat10g
saturates2g
carbs3g
sugars2g
fibre2g
protein41g
salt0.7g
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Ingredients

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.

RECIPE TIPS
KEEP IN THE FRIDGE
They will keep in the fridge for 2 days.

Goes well with

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    Rating: 5 out of 5.109 ratings
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