Nutty chicken satay strips
Ingredients
- Step 1 2 tbsp chunky peanut butter (without palm oil or sugar)
- Step 2 1 garlic clove, finely grated
- Step 3 1 tsp Madras curry powder
- Step 4 few shakes soy sauce
- Step 5 2 tsp lime juice
- Step 6 2 skinless, chicken breast fillets (about 300g) cut into thick strips
- Step 7 about 10cm cucumber, cut into fingers
- Step 8 sweet chilli sauce, to serve

Calories: 276
Carbohydrate: 3 g
Protein: 41 g
Fat: 10 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 2
TAGS
Lunch
Snack
Starter
Chicken
Easy
Healthy snack
High Protein
Low carb
Low carb snack
peanut butter
Quick
Sara Buenfeld
Sate
Snack
Directions
- 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.