You can pop these on the barbecue or under the grill if the weather is poor. They make terrific party snacks or summer nibbles, and taste just as good cold.


  • 2 chicken breasts, cut into strips

  • For the marinade

  • 1 clove garlic, crushed

  • ½ thumb of ginger, crushed

  • 2 tsp soy sauce

  • Lemon zest

  • 1 tsp sugar

  • For the salad

  • Spring onions, sliced on the angel

  • 1 red chilli, thinly sliced

  • 1 large mango, cut in thin strips, not too small

  • Picked fresh coriander

  • Toasted cashew nuts

  • Watercress

  • Cucumber, cut into very thin strips

  • Squeeze of lime

  • Pinch of sugar

  • Pinch of salt

  • Dipping Sauce

  • 4 tbsp of Thai fish sauce

  • 1 tsp of dried red chilli

  • 1 clove garlic, finely chopped

  • 1 tbsp lime

  • 1 tbsp sugar


  • 1.

    Soak the satay sticks in water to prevent them from burning.

  • 2.

    Cut 2 chicken breasts in to strips.

  • 3.

    Mix together the garlic, ginger, soy sauce, lemon zest and sugar. Add the chicken and leave to marinade for anything from 20 minutes to 2 hours.

  • 4.

    Cook the chicken on a griddle or on the BBQ for 2-3 minutes on each side.

  • 5.

    Prepare the salad by slicing the spring onions on the angle and cut the chilli very finely. Cut up the mango into thin strips - not too small. Mix together with some picked fresh coriander and the toasted cashew nuts, watercress and the thin strips of cucumber. Dress this with a squeeze of lime and a pinch of sugar and salt just before serving.

  • 6.

    Mix together the dipping sauce ingredients and serve it all together.

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