Recipes: Chicken skewers with satay dip

If you're looking for a quick dinner party canapé you can't go far wrong with this easy classic

• 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

  

  1. 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.
  2. 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.

  Freezing

  This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.

  PER SERVING

  42 kcalories, protein 4g, carbohydrate 1g, fat 2 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0,36 g