These tasty canapés are easy to make, and are a real crowd pleaser when served with the peanut, miso and soy dip.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
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Ingredients
FOR THE CHICKEN
- 1 chicken fillet
- 2 tbl miso paste
- 1 tsp icing sugar
- 30g butter
- 1 lime (juice of)
- 1 tbl dark soy sauce
- 2 tbl sesame seeds
- 8-12 cocktail sticks
FOR THE DIP
- 2 tbl miso paste
- 2 tbl maple syrup
- 100 g peanut butter
- 2 tbl toasted sesame oil
- 100 ml dark soy sauce
Ingredients
FOR THE CHICKEN
FOR THE DIP
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Instructions
PREPARING AND MARINATING THE CHICKEN
- Slice the chicken fillet into 8-12 evenly sized flattish pieces. Mix together all remaining ingredients except the sesame seeds, and use to marinate the chicken for at least 1 hour.
- Thread each chicken piece onto a cocktail stick (I do it wiggly). Place on a foil lined baking tray. Sprinkle with sesame seeds.
- Grill or bake in the oven at 190C for 8 minutes.
- Can be served hot or cold.
FOR THE DIP
- Mix together all the ingredients, adjusting for taste, and thickness - you need to be able to dip the chicken skewer in it!
Recipe Notes
The peanut, miso and soy dip is gluten free (provided Tamari soy sauce is used), and vegan, and is a great dip for many vegan dishes. It keeps for as long as the individual ingredients state.