Nutty chicken satay strips
By Hobbykoch ·
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
- Servings
- 2
- Prep time
- 10 Min.
- Cook time
- 10 Min.
- Total time
- 20 Min.
Ingredients
- 2 tbsp chunky peanut butter (without palm oil or sugar)
- 1 garlic clove finely grated
- 1 tsp Madras curry powder
- few shakes soy sauce
- 2 tsp lime juice
- 2 skinless, chicken breast fillets (about 300g) cut into thick strips
- about 10cm cucumber cut into fingers
- sweet chilli sauce to serve
Instructions
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.
Nutrition facts
| Energy | 276 kcal |
|---|---|
| Fat | 10 g |
| of which saturates | 2 g |
| Carbohydrates | 3 g |
| of which sugars | 2 g |
| Fiber | 2 g |
| Protein | 41 g |
| Salt | 0.7 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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