Chicken Satay Burger

Meanwhile, zest and halve the lime. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Finely chop the peanuts. Trim the root from the baby gem lettuce, and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways. Halve the burger buns.

Pop the peanut butter, sambal, ketjap manis, sugar for the sauce (see ingredients for amount), and half the Indonesian style spice mix into a saucepan, whisk together. Pour in the coconut milk and stir very well to combine. Pop onto a medium-high heat and bring to a boil, stirring continuously. Reduce the heat, continue to stir and cook until thickened and creamy, 2-4 mins. Remove from the heat and add a squeeze of lime juice, mix. Taste and season with salt or more lime juice if needed.

Put the lime zest into a medium bowl with the remaining Indonesian style spice mix. Season with salt and pepper, mix together and add the chicken. Turn to coat. Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, carefully lay the chicken escalopes into the pan and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins. Once cooked, remove the pan from the heat and leave the chicken to rest for a couple of minutes. IMPORTANT: Wash your hands and equipment after handling raw chicken, the chicken is cooked when no longer pink in the middle. 

Meanwhile, squeeze the remaining lime juice into a medium bowl and add the olive oil (see ingredients for amount), honey, peanuts and mint leaves. Mix together. Add the coleslaw mix to the salad dressing along with the chopped lettuce. Toss to coat. Pop your burger buns in the oven to warm through for 1-2 mins.