Mini satay chicken skewers
This nutty starter is full of flavour and a great 'fakeaway' to whack out at a dinner party - who doesn't like Asian food? Indonesian to be specific
Ingredients
- 3 Chicken breasts cut into strips
- 150g Thai Taste satay peanut sauce
- 2tbsp Thai Taste sweet chilli dipping sauce
- Lime cut into wedges
- Spring onion shredded
- Red chilli shredded
Method
Step 1
Soak 16 bamboo skewers in water for at least 30 minutes.
Step 2
Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.
Step 3
Place the chicken into a large bowl and add 100g satay sauce and the sweet chilli sauce. Toss until the chicken is evenly covered. Leave to marinade for about 30 minutes.
Step 4
Thread the chicken in a zigzag onto the bamboo skewer.
Step 5
Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.
Step 6
Serve the satay sticks with a squeeze of lime juice, sprinkled with the shredded spring onion and chilli, alongside the remaining satay sauce as a dip.
