Chicken Satay Burger and Wedges

Meanwhile, zest and halve the lime.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Put the peanut butter, sambal, ketjap manis, sugar for the sauce (see pantry for amount) and half the Indonesian style spice mix into a medium saucepan, then whisk together.

Pour in the coconut milk and stir well to combine. Pop on medium-high heat and bring to a boil, stirring continuously. Reduce the heat, then cook until thickened and creamy, 2-4 mins, stirring often. 

Remove from the heat and add a squeeze of lime juice. Mix together, then taste and season with salt and more lime juice if needed.

Put the lime zest and remaining Indonesian style spice mix into a medium bowl. Season with salt and pepper, mix together and add the chicken breasts. Turn to coat evenly.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Meanwhile, squeeze the remaining lime juice into another medium bowl and add the sugar and olive oil for the dressing (see pantry for both amounts). Mix together.

Add the coleslaw mix and chopped lettuce to the bowl of dressing, then toss to coat.

Halve the burger buns, then pop onto a baking tray and into your oven to warm through, 2-3 mins.