Coconut Chilli Chicken with Peanut Dressing

Trim the green beans then chop in half. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Cut the baby corn in half lengthways. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts. Zest and halve the lime.

Heat a large frying pan on medium high heat (no oil). Once hot, add the marinaded chicken breast. Fry until golden brown, 2-3 mins on each side. Then transfer to the tray with the wedges (keep the pan!). Turn the wedges, then return to the oven for 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! 

Pop the peanuts into a small bowl and add the juice from half the lime and the oil for the dressing (see ingredients for amount). Set to one side. Meanwhile, wipe out the frying pan you used for the chicken and heat a drizzle of oil in the now empty frying pan over high heat. 

Once hot, add the veg to the pan. Stir-fry until lightly charred, 3-4 mins, then stir in the garlic and as much chilli as you dare! Cook for one minute, then stir in the soy sauce, mango chutney, remaining lime juice and 1 tsp of water per person. Bring to the boil, then lower the heat to medium. Leave the sauce to bubble away until slightly thickened, 3-4 mins, then remove from the heat and stir through the lime zest.