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Galton Blackiston’s marinated chicken strips with cucumber relish recipe

Galton Blackiston’s marinated chicken strips with cucumber relish recipe

11 ratings

Galton Blackiston’s marinated chicken strips with cucumber relish is a sweet dish which calls for help in the mixing department. See method

  • Serves 4
  • 1 hr 40 mins to prepare and 10 mins to cook
  • 661 calories / serving


For the chicken

  • 4 skinless chicken breasts
  • 6 spring onions, finely sliced
  • 1 pinch black pepper
  • 1 pinch salt
  • 1 tbsp olive oil
  • 4 tbsp olive oil
  • 2 tbsp sesame oil
  • juice 1 lime, or lemon
  • 10g fresh ginger, finely chopped
  • 2 chillies, red or green, chopped with seeds removed
  • 1 bunch coriander, leaves removed, chopped
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce

For the cucumber relish

  • 1 cucumber
  • 2 tomatoes
  • ½ red onion
  • 1 bunch coriander, leaves removed and lightly chopped
  • 2 tsp lime juice
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 spring onions
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    40g 58%
  • Saturates

    7g 33%
  • Sugars

    5g 6%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 5.8g Protein 67.7g Fibre 2.3g


  1. Combine all the ingredients for the marinade in a large bowl. Mix well to combine and set aside - let the children do the mixing, talking them through the choice of marinade ingredients as they do: honey supplies a rich sweetness, soy sauce is included for saltiness, citrus for acidity and Worcestershire sauce adds a kick of spice.
  2. Slice the chicken breasts diagonally into 1cm strips. Place in the marinade and mix gently. Leave to marinate for at least 1 hr.
  3. Meanwhile, prepare the cucumber relish. Peel the cucumber and slice in half lengthways, then slice finely into thin strips. Peel and chop the tomatoes, and slice the onion finely. Remove the leaves from the coriander and roughly chop.
  4. Mix all the relish ingredients together in a bowl. Season with a pinch of salt and pepper and set aside – some of the younger kids might enjoy getting involved here.
  5. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
  6. Once the chicken has marinated, heat a wok or ridged frying pan over a medium heat until hot. Quickly sear the chicken in oil until nicely coloured. Transfer the chicken strips to a baking tray or roasting tin and cook in the oven for a further 5 mins until cooked through, with no pink showing.
  7. Remove from the oven and season with salt and ground black pepper. Sprinkle over the spring onions. Spoon the relish onto plates along with the chicken strips. Serve immediately.

Nut substitute:

Try rapeseed oil instead of seame oil in the marinade.

See more Main recipes for kids

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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