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Chicken satay strips

  • Author: Pip Payne
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


A perfect picnic snack

Syns: 1 per portion


  • 500 g chicken mini fillets (raw)
  • 3 tbsp powdered peanut butter
  • 3 tbsp 0% fat Greek Yoghurt
  • juice 1/2 lemon
  • 1 tbsp dark soy sauce
  • salt and pepper
  • Frylight (or spray oil if you prefer)


  1. Pre-heat the oven to 180c
  2. Mix together the peanut butter powder, yoghurt, soy sauce, lemon juice and salt and pepper
  3. Add in the chicken, mix well to coat, and leave to marinade for at least 30 minutes (you can prepare the night before if you wish)
  4. Spread out on greaseproof paper on a baking tray, and spray with Frylight. Cook at top of oven for 15-20 minutes, until cooked through and a little browned on top. Perfect served hot or cold.


Try adding in some dry chilli flakes, chopped fresh chilli, or sweet chilli sauce. I like some fresh lime squeezed over the top when serving.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes