Serves 4

Chicken satay with Indonesian-style salad recipe

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Ready in 25 minutes

4 large, skinless free-range chicken breasts
300g jar peanut cooking sauce
165ml mini can coconut milk
1 lime
350g pack mixed vegetable stir-fry

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1. Cut the chicken breasts into strips about 1cm-thick. Toss in ½ a jar of peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to high and line a baking tray with foil. Thread the chicken onto the drained skewers (2-3 strips on each) and lay on the tray. Grill for 8-10 minutes, turning halfway, until lightly charred and cooked through.
3. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and the grated zest of ½ lime. Place over a medium heat and simmer for 5 minutes. Stir in the juice of ½ lime and set aside to cool and thicken slightly. 4. Divide the vegetable stir-fry, uncooked, between 4 plates, along with the chicken satay and remaining ½ lime, cut into wedges. Drizzle some warm peanut sauce over each salad, and serve the rest in bowls for dipping the satay in. Serve with cooked rice, if you like.

Chicken satay with Indonesian-style salad recipe

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