Satay shots

• skinless boneless chicken breasts↗4 4
• soy sauce↗3 tbsp 3 tbsp
• Very Lazy chillies↗1 heaped tbsp 1 heaped tbsp
• garlic cloves↗2 2

  crushed

• vegetable oil↗1 tbsp 1 tbsp
• light muscovado sugar↗1 heaped tbsp 1 heaped tbsp
• lime↗1 1

  cut in half

• jar ready-made satay sauce415g 415g
• limes↗12 12

  slices

Step-by-step instructions

1. 1

   Up to a day ahead, cut the chicken breasts into 36 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. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.

2. 2

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

3. 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 – they’re nice either way.