nutty chicken satay strips

Nutty chicken satay strips

POULTRY MAIN DISH RECIPES

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Keep these nutty chicken satay strips in the refrigerator for a solid decision when you're peckish. The chicken is presented with cucumber and sweet stew sauce

Cooking Ingredients

    • 2 tbsp thick peanut butter (without palm oil or sugar)
    • 1 garlic clove, finely ground
    • 1 tsp Madras curry powder
    • scarcely any shakes soy sauce
    • 2 tsp lime juice
    • 2 skinless, chicken bosom filets (around 300g) cut into thick strips
    • around 10cm cucumber, cut into fingers
    • sweet bean stew sauce, to serve

Cooking Direction

    Strategy
    Stage 1
    Heat stove to 200C/180C fan/gas 4 and line a baking plate with non-stick paper.

    Stage 2
    Blend 2 tbsp stout peanut butter with 1 finely ground garlic clove, 1 tsp Madras curry powder, a couple of shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut spreads are thicker than others, so if important, add a sprinkle of bubbling water to get a covering consistency.

    Stage 3
    Add 2 skinless chicken bosom filets, cut into strips, and blend well. Orchestrate on the baking sheet, separated, and prepare in the broiler for 8-10 mins until cooked, yet delicious.

    Stage 4
    Eat warm with generally 10cm cucumber, cut into fingers, and sweet stew sauce. On the other hand, pass on to cool and save in the refrigerator for as long as 2 days.