• 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.


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


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