Nutty Chicken Satay Strips

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. They work great as the protein portion of your main meal, or as a snack.


  • 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


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

  2. Mix the peanut butter with the garlic, curry powder, soy sauce and lime in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency. Add the chicken strips, mix well then arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.

  3. Eat warm with the cucumber sticks and chilli sauce, or leave to cool then keep in the fridge for up to 2 days.

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