Ultimate Chicken Satay

Meanwhile, zest and halve the lime. 

In a large bowl, add the diced chicken, a drizzle of oil, a squeeze of lime juice and half the Indonesian style spice mix. Season with salt and pepper, then mix to combine. 

Transfer the chicken to a medium baking tray and bake on the top shelf of the oven until slightly golden and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While everything cooks, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks. Crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, combine a good squeeze of lime juice, the lime zest and sugar for the pickle (see pantry for amount). Season with salt and pepper.

Toss the cucumber and half the peanuts through the dressing, then set aside.

Halve the chilli lengthways, deseed, then finely chop. Trim and thinly slice the spring onion. 

Pop the peanut butter, sambal (add less if you'd prefer things milder), ketjap manis, sugar and water for the sauce (see pantry for both amounts) and remaining Indonesian style spice mix into a medium saucepan.

Whisk together, then stir in the coconut milk.

Pop the saucepan of satay sauce on medium-high heat and bring to the boil.

Simmer, stirring constantly, until thickened, 2-4 mins, then remove from the heat.

Add a squeeze of lime juice, then stir again. Taste and season with salt and more lime juice if needed.

When the chicken is cooked, stir it through the satay sauce. Add a splash of water if it's a little too thick.