Name: Satay shots
Prep time: 30 min
Total time: 30 min
Yield: Makes 36
Cuisine: Spanish
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

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Satay shots

Satay shots

Good Food team

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Makes 36

Easy

Prep: 20 mins - 30 mins

A star rating of 4.6 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per skewer

kcal89
fat6g
saturates1g
carbs3g
sugars2g
fibre1g
protein6g
salt0.53g

low

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.

Recipe from Good Food magazine, December 2002

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A star rating of 4.6 out of 5.5 ratings

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