Chicken skewers with satay dip

• mini chicken fillets↗220g 220g
• soy sauce↗2 tbsp 2 tbsp
• sweet chilli sauce↗2 tbsp 2 tbsp
• peanut butter↗4 tbsp 4 tbsp
• coconut milk↗4 tbsp 4 tbsp
• coriander

  leaves, to serve

• chopped peanuts

  to serve

Step-by-step instructions

1. 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. 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.