Chicken Satay Burger and Wedges

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 baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways. Halve the burger buns. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto another board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Put the peanut butter, sambal, ketjap manis, sugar for the sauce (see ingredients for amount) and half the Indonesian style spice mix into a 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 or 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. Turn to coat evenly. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, carefully lay in the chicken. Cook until golden brown, 5-6 mins each side. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, squeeze the remaining lime juice into another medium bowl and add the olive oil for the dressing (see ingredients for amount), honey, peanuts and mint leaves. Mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Add the coleslaw mix and chopped lettuce to the bowl of dressing, then toss to coat. Pop your burger buns in the oven to warm through for 1-2 mins.