Nutty Chicken Strips

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

Method:

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. 

*Recipe Tip:

They will keep in the fridge for 2 days.

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