Lactose Free
Nutty chicken satay strips
2 servings
porcje20 minutes
całkowity czasSkładniki
2 tbsp chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp Madras curry powder
few shakes soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips
about 10cm cucumber, cut into fingers
sweet chilli sauce, to serve
Rice
Wskazówki
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 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.
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 roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
276
Tłuszcz Całkowity
10 g
Tłuszcz Nasycony
2 g
Tłuszcz Nienasycony
-
Tłuszcz Trans
-
Cholesterol
-
Sód
0.7 mg
Węglowodany Całkowite
3 g
Błonnik Pokarmowy
2 g
Cukry Całkowite
2 g
Białko
41 g
2 servings
porcje20 minutes
całkowity czas