Nutty chicken satay strips

• chunky peanut butter↗2 tbsp tbsp

  (without palm oil or sugar)

• garlic clove↗1

  finely grated

• Madras curry powder↗1 tsp tsp
• soy sauce↗few shakes
• lime juice↗2 tsp tsp
• skinless, chicken↗2

  breast fillets (about 300g) cut into thick strips

• cucumber↗about 10cm

  cut into fingers

• sweet chilli sauce↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.

2. 2

   Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of 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.

3. 3

   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.

4. 4

   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.