Satay Shots
 
If you can’t get hold of a jar of Very Lazy Chillies, just use chilli sauce or chilli paste instead.
 
Takes 20–30 minutes • Makes 36

4 skinless boneless chicken breasts

3 tbsp soy sauce

1 heaped tbsp Very Lazy Chillies

2 garlic cloves, crushed

1 tbsp vegetable oil

1 heaped tbsp light muscovado sugar

415g jar ready-made satay sauce

1 lime, cut in half

12 lime slices

 
1 Cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.

2 Preheat the oven to 190°C/Gas 5/fan oven 170°C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon into 12 shot glasses or small tumblers.

3 When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold.

 
• Per skewer 89 kcalories, protein 6g, carbohydrate 3g, fat 6g, saturated fat 1g, fibre 1g, added sugar 2g, salt 0.53g