Wednesday, 22 February 2017

Chicken Satay

This is a simple canapé that requires very little preparation so means you can spend more time with your guests at the party.


  • 500g chicken mini fillets
  • 4 tbsp sweet chilli sauce
  • 4 tbsp dark soy sauce
  • 150ml coconut milk
  • 8 tbsp crunchy peanut butter
  • fresh coriander leaves for garnish


  1. Put the fillets in a bowl with the chilli sauce and soy sauce. Mix well and refrigerate at least overnight.
  2. Pre-heat the oven to 200 degrees (180 degrees for a fan oven).
  3. Mix the coconut milk and peanut butter in a bowl until it's a smooth paste. If it's a little too thick then add a little bit of water.
  4. Thread the chicken strips onto skewers and place on a baking tray.
  5. Put the baking tray in the oven and bake for 12 minutes.
  6. Transfer the skewers into a plate with the bowl of peanut sauce.
  7. Garnish with the coriander leaves and serve.

Makes 13 or 14 skewers.

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