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Prep:30 mins
- Easy
Nutrition per serving
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kcal 89
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fat 6g
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saturates 1g
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carbs 3g
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sugars 2g
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fibre 1g
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protein 6g
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salt 0.53g
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
Tip
Very Lazy ChilliesYou'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.
Method
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.
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.
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.
