Low-carb snack recipe for 2 people, takes only 8 mins; recipe has peanut butter, garlic clove, madras curry powder, soy sauce, lime juice, chicken, cucumber and sweet chilli sauce.
Nutty chicken satay strips
Course: Low-carb snack
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Lime Juice: 2 tsp lime juice
- Chicken: 2 skinless, chicken breast fillets (about 300g) cut into thick strips
- Soy Sauce: few shakes soy sauce
- Cucumber: about 10cm cucumber, cut into fingers
- Sweet Chilli Sauce: sweet chilli sauce, to serve
- Peanut Butter: 2 tbsp chunky peanut butter (without palm oil or sugar)
- Madras Curry Powder: 1 tsp Madras curry powder
Directions
- Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper.
- 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.
- 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.
- 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.
