Ingredients:
4 boneless skinless chicken breasts
3 tablespoons soy sauce
1 tablespoon chili paste or 1 tablespoon chili sauce
2 garlic cloves, minced
1 tablespoon peanut oil
1 tablespoon brown sugar
1 limes
12 lime slices
36 bamboo skewers, soaked in water for 1 hour
Directions:
Mix soy sauce, chilli paste, garlic, oil and sugar.
Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated.
Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.
Preheat oven to 190 C/375 F.
Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6″ from top heating element).
When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.
Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you’ll need 12); pop 3 skewers in each glass and a slice of lime onto each rim.
Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you’ll need about at least 5x the recipe) or any storebought satay sauce.
Servings: 12
Time preparation: 60 min.
Time total: 70 min.