Mini Satay Chicken Skewers

Soak 16 bamboo skewers in water for at least 30 minutes.

Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.

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.

Thread the chicken in a zigzag onto the bamboo skewer.

Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.

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