Name: Nutty chicken satay strips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
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

Ingredients

2 serv.

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

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1 Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
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.
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.
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.