Ultimate Chicken Satay Skewers

Cut the chicken breasts into 3cm chunks, then pop the chicken into the marinade and mix to coat.

Thread the chicken onto the skewers (2 per person). 

Lay the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Add the remaining lime juice and sugar for the pickle (see pantry for amount) to another large bowl, then season with salt and mix together.

Toss the carrot ribbons and half the peanuts into the dressing, then set aside.

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

Whisk together, then add the coconut milk. Stir to combine, then pop on medium-high heat and bring to the boil. Reduce the heat and 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.