The BBC Good Food logo
Chicken skewers with satay dip

Chicken skewers with satay dip

By
A star rating of 3.5 out of 5.7 ratingsRate
loading...
Magazine subscription – Try your first 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

  • 220g mini chicken fillets
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 4 tbsp peanut butter
  • 4 tbsp coconut milk
  • coriander leaves, to serve
  • chopped peanuts , to serve

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

A star rating of 3.5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content