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Satay shots

Satay shots

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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Makes 36

Give your dinner party a shot of Spanish style with these satay canapes

Nutrition: per skewer
HighlightNutrientUnit
kcal89
fat6g
saturates1g
carbs3g
sugars2g
fibre1g
protein6g
low insalt0.53g
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Ingredients

  • 4 skinless boneless chicken breasts
  • 3 tbsp soy sauce
  • 1 heaped tbsp Very Lazy chillies
  • 2 garlic cloves , crushed
  • 1 tbsp vegetable oil
  • 1 heaped tbsp light muscovado sugar
  • 1 lime , cut in half
  • 415g jar ready-made satay sauce
  • 12 limes slices

Method

  • STEP 1

    Up to a day ahead, cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli sauce, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.

  • STEP 2

    Preheat the oven to 190C/gas 5/fan 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon a little into each of 12 shot glasses or small tumblers.

  • STEP 3

    When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold – they’re nice either way.

RECIPE TIPS
VERY LAZY CHILLIES

You'll find the excellent Very Lazy Chillies from the English Provender Company, at good supermarkets and delis. They're a fiddle-free alternative to fresh chillies, so it's handy to have a jar in the fridge. If you can't get hold of them, just use chilli sauce or chilli paste instead.

Goes well with

Recipe from Good Food magazine, December 2002

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A star rating of 4.5 out of 5.4 ratings
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