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Nutty chicken strips
- 2 tbsp chunky peanut butter 1 garlic clove, finely grated 1 tsp Madras curry powder 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
Heat oven to 200c 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, 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.