Asian stir-fried chicken. Cut boneless chicken breasts into strips and lightly coat in kecap manis, a squeeze of lime juice and a splash of soy sauce. Stir-fry with sliced veg over a high heat. Drizzle toasted sesame oil and serve with noodles.
Peanut dipping sauce. Mix 2 tbsp of crunchy peanut butter, 2 tbsp kecap manis, 1 tbsp warm water, 1 tbsp honey and a generous squeeze of lime juice in a small bowl. Use as a sauce to serve with pad thai, or as a quick satay sauce for chicken skewers.