• 4 skinless boneless chicken breasts
  • 3 tbsp soy sauce
  • 1 heaped tbsp Sri Racha Chillie sauce or any other that you prefer.
  • 2 garlic cloves , crushed
  • 1 tbsp vegetable oil
  • 1 heaped Tbsp palm or coconut sugar
  • 1 lime,
  • 1½ cups ready-made or home made satay sauce
  • 12 limes slices

  1. Cut the chicken breasts into 40 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. These may be prepared a day ahead.
  2. Preheat the oven to 190ºC/gas 5/fan 170ºC. Put the tray in the hottest part of the oven for 10 minutes. You can also grill these on a barbecue.
  3. Warm the satay sauce and spoon a little into each of 12 shot glasses.
  4. When the chicken is done, remove from the heat and squeeze the lime juice over the kebabs.
  5. Place 3 skewers in each shot glass and garnish with slice of lime on the rim. Serve warm or cold.

Satay is obviously not a canape but is a highly enjoyed food as an appetiser/hor doeuvres. The style of serving brings a convenience for the diner and the hosts without the need for plates and areas to set empty plates down.

The barbecue grilled satay flavour wise is the method of choice for cooking but generally labour intensive and unless you have a cook or children on hand to supervise this, then the recommendation of oven cooking is a very clever solution and means that it remains a one person preparation and serving.