Christmas is always busy but making your own canapes and appetizers don’t have to be difficult.
5 large chicken breasts cut into finger length strips
1 packet satay sauce (amoy is 10 syns for the 120g sachet)
1/2 tsp bicarb
- mix the chicken with the bicarb and satay sauce and leave for at least 10 minutes.
- thread the chicken onto skewers and grill on a high heat turning every few minutes if you want a charred effect or place on a lined baking tray at 200C for 15 minutes.
leave to cool and serve on a platter with sweet chilli dipping sauce. Just divide the syns of the satay sauce by the number of skewers you get.
you can bake this just before guests arrive or bake 3 days in advance, have cold or place on a tray and have the oven at 120 for 10 minutes before serving to warm them through.
Love Emily x