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Day: 16 June 2020

Nutty Chicken Satay Strips
Cooking time 10 minutes 
Prep time 10 minutes 
2 tablespoon of chunky peanut butter (without palm oil or sugar)
1 garlic clove, grated fine
Small amount of soy sauce 
1 teaspoon of madras curry powder 
2 teaspoon of lime juice 
2 skinless chicken breast fillets (about 300g) cut into thick strips
10cm cucumber, cut into fingers
Sweet chilli sauce, to serve

Line a baking tray with non stick paper and heat the oven 200C or 180C if fan assisted/gas mark 4

Mix the peanut butter, madras curry powder, garlic, soy and the lime juice in a bowl. If the mix is too thick add a little hot water to get a coating consistency.

Add the chicken breast fillets, chopped and mixed well. Place on the baking tray ensuring they spaced apart and bake for 8-10 minutes until cooked.

Eat warm with the cucumber slices and sweet chilli dip or leave them to cool and store in the fridge for up to 2 days.
Recipe courtesy of Sara Buenfield (BBC Good Food)
#1wishfit #tasty #tuesday #snack #idea #chickenstrips #

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