Easy Oven Cooked Chicken Satay

Have these chicken satay strips as a starter or a snack. Serve with smashed cucumber salad and sweet chilli sauce for a delicious dish. These strips will keep for about 2 days in the fridge once cooled. We used chicken from MacDonald and Sons online butcher – click here to find out more about the meat pack we ordered.

Ingredients

2 tbsp chunky peanut butter
1 garlic clove, finely grated
1 tsp curry powder
few shakes of soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets cut into thick strips

Method

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 curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl.
If the mixture is too thick, add a little boiled water to thin.
Add the cut chicken strips to your peanut butter mixture and mix well.
Arrange on the baking sheet and bake in the oven for 8-10 mins until cooked.
Delicious served with smashed cucumber salad.

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Easy Chicken Peanut Satay Recipe

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Course Appetizer, lunch, Snack, starter

Ingredients

2 tbsp chunky peanut butter
1 garlic clove finely grated
1 tsp curry powder
few shakes of soy sauce
2 tsp lime juice
2 skinless chicken breast fillets cut into thick strips

Instructions

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 curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl.
If the mixture is too thick, add a little boiled water to thin.
Add the cut chicken strips to your peanut butter mixture and mix well.
Arrange on the baking sheet and bake in the oven for 8-10 mins until cooked.
Delicious served with smashed cucumber salad.