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Chicken skewers with satay dip

If you're looking for a quick dinner party canapé you can't go far wrong with this easy classic

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 15
  • Easy
  • Serves 15
  • Easy
  • Calories 42
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 2
  • Fibre 0
  • Salt 0.36

Nutrition per serving

  • Calories 42
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 2
  • Fibre 0
  • Salt 0.36

Ingredients

  • 220g mini chicken fillets
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 4 tbsp peanut butter
  • 4 tbsp coconut milk
  • coriander leaves, to serve
  • chopped peanuts, to serve

Tip

Freezing
This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.

Method

  1. Take the mini chicken fillets and slice any large ones into fingersize lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze.

  2. To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 mins or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.

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