Very Lazy Chillies
You'll find the excellent Very Lazy Chillies from the English Provender Company, at good supermarkets and delis. They're a fiddle-free alternative to fresh chillies, so it's handy to have a jar in the fridge. If you can't get hold of them, just use chilli sauce or chilli paste instead.
Up to a day ahead,
cut the chicken breasts into
36 thin strips and put them into
a bowl with the soy sauce, chilli
sauce, garlic, oil and sugar. Mix
together until the chicken is coated,
then thread each strip on to a
bamboo skewer. Get the skewers
lined up on a baking tray and
keep covered in the fridge until
ready to cook.
Preheat the oven to 190C/gas
5/fan 170C. Put the tray in the
hottest part of the oven for 10
minutes. Meanwhile, warm the
satay sauce in a pan, then spoon
a little into each of 12 shot glasses
or small tumblers.
When the chicken is done,
remove the tray from the oven and
squeeze the lime juice over the
chicken. Pop 3 skewers in each
shot glass and a slice of lime on
to each rim. Serve warm or cold –
they’re nice either way.