Wow right now: Nutty chicken

Published: 00:02 BST, 24 October 2021 | Updated: 00:02 BST, 24 October 2021

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Delicious chargrilled chicken and an addictive peanut sauce that takes just 5 minutes to make! Coconut rice partners so well with the satay flavours.

TAKES 10 minutes

SERVES 2

4 skinless, boneless chicken thigh fillets, cut into strips

½ cucumber, diced

1 tbsp white wine vinegar

1 tbsp caster sugar

250g packet of pre-cooked, microwave coconut rice

½ small red onion, sliced

pinch of chilli flakes

FOR THE MARINADE

1 tbsp peanut oil

¾ tsp ground turmeric

½ teaspoon mild curry powder

1 garlic clove, grated

1 tsp caster sugar

½ teaspoon salt

FOR THE PEANUT SATAY SAUCE

165ml can of coconut milk

4 tbsp crunchy peanut butter

juice of ½ lime

½ tsp lemongrass paste

1cm piece of fresh ginger, peeled and grated

½ tsp mild curry powder

½ tbsp dark soft brown sugar

1 tbsp light soy sauce

First, make the peanut satay sauce. Place all the ingredients in a small saucepan over a medium heat and simmer for 5 minutes.
Meanwhile, put the chicken thighs in a glass bowl, add the marinade ingredients and mix well until the thighs are evenly coated.
Heat a griddle pan until smoking hot. Place the marinated chicken in the pan and cook for 3 minutes on each side, or until cooked through.
While the chicken is cooking, combine the cucumber, white wine vinegar and caster sugar in a small bowl and cook the coconut rice according to the packet instructions.
Serve the satay on the coconut rice with the cucumber salad, sliced red onion, a sprinkle of chilli flakes and the peanut sauce drizzled over the top.

TIP Thin strips of pork fillet work really well with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu.