Thai Style Spiced Chicken Breast and Satay Sauce

a) Once the oil is hot, lay the chicken into the pan. Fry until golden, 3-4 mins, then turn and cook for 1 min more.

b) Transfer the chicken to a baking tray, skin-side up. Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Pop the young pea pods onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

a) Roast the pea pods on the bottom shelf until tender, 8-10 mins.

b) Meanwhile, trim and peel the carrots. Use the peeler to peel long ribbons down the length of the carrots, stopping at the core.

c) In a medium bowl, combine the carrot ribbons, rice vinegar, sugar for pickling (see pantry for amount) and a pinch of salt. Set aside to pickle.

a) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the yellow Thai style paste and stir-fry until fragrant, 1-2 mins.

b) Add the peanut butter to the pan. Cook, 30 secs, stirring. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

c) Stir in the ketjap, sugar and water for the sauce (see pantry for both amounts), stir to combine and bring to the boil. Simmer until thickened, 3-5 mins. Taste and season if needed. Add a splash of water if it's a little thick. 

a) While the sauce simmers, roughly chop the coriander (stalks and all). 

b) When everything's ready, fluff the rice up with a fork.

c) Slice the roasted chicken widthways into 1cm slices.