Chicken Satay Shots

  • 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 , cut in half
  • 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.