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Chicken Skewers with Satay Dip

Ingredients

220g mini chicken fillets

2 tbsp soy sauce

2 tbsp sweet chilli sauce

4 tbsp peanut butter

4 tbsp coconut milk

coriander leaves, to serve

chopped peanuts, to serve

Method

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.

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.

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