Satay Chicken Tenders

Kicking off season 2 of 'All About Chicken Tenders' with these beauties!

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Cook: 20 MINS


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Break the cornflakes up with your hands.
Coat the chicken in the spices, then dip in the egg and coat all over with cornflakes.
Mix together the satay sauce ingredients, then heat in a small pan until bubbling for 2-4 minutes before removing from heat
Dip baked chicken tenders in sauce to coat all over.

Nutritional Info

Per serving:

Cals – 347
Carbs – 23g
Fat – 12g
Protein – 38g


Serves 4

For the satay sauce:

  • 1 tbsp of red Thai curry paste.
  • 1 tbsp of light soy sauce.
  • 50g of peanut butter.
  • 100ml of reduced coconut milk.
  • Tbsp of rice wine vinegar.
  • 1/2 tsp of chilli powder.
  • A handful of fresh coriander or parsley, finely chopped.

For the chicken tenders:

  • 500g of chicken tenders.
  • 100g of cornflakes.
  • Tsp of smoked paprika.
  • Tsp of chilli powder.
  • Tsp of onion granules.
  • Tsp of garlic granules.

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