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
Prep:10 mins
Serves 2
2 tbsp chunky peanut butter (without palm oil or sugar)1 garlic clove, finely grated1 tsp Madras curry powderfew shakes soy sauce2 tsp lime juice2 skinless, chicken breast fillets (about 300g) cut into thick stripsabout 10cm cucumber, cut into fingerssweet chilli sauce, to serve
STEP 1Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.STEP 2Mix 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 3Add 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 4Eat 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.
