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

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 276
  • fat 10g
  • saturates 2g
  • carbs 3g
  • sugars 2g
  • fibre 2g
  • protein 41g
  • salt 0.7g


  • 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


Keep in the fridge

They will keep in the fridge for 2 days.



  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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