Ingredients (serves 2):
2 tbsp crunchy peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp curry powder
Few shakes of light soy sauce
2 tsp fresh lime juice
2 skinless chicken breast fillets (about 300g) cut into thick strips
Cucumber, cut into fingers
Sweet chilli sauce, to serve
Line a baking tray with a non-stick paper.
Mix 2 tbsp crunchy peanut butter with 1 finely grated garlic clove, 1 tsp curry powder, a few shakes light soy sauce and 2 tsp fresh 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 cucumber on the side or do a mixed salad. Use sweet chilli sauce as a dip.
They will keep in the fridge for 2 days.
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