The BBC Good Food logo
Chicken skewers with satay dip

Chicken skewers with satay dip

By
Rating: 4 out of 5.7 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 15

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal42
fat2g
saturates1g
carbs1g
sugars1g
fibre0g
protein4g
low insalt0.36g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, November 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.7 ratings

Sponsored content