- 220g mini chicken fillets
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp sweet chilli sauce
- 4 tbsp peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 4 tbsp coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- coriander leaves, to serve
- chopped peanuts, to serve
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.
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.
FreezingThis 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.