Satay chicken and rice

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Step 1

Bring a large saucepan of water to the boil and cook the rice according to the packet instructions, then drain.

Step 2

2. Meanwhile, make the satay sauce base. Mix together the peanut butter, curry paste, half the coconut milk, the soy sauce and rice wine vinegar in a medium bowl.

Step 3

3. In a separate bowl, combine all the ingredients for the chicken skewers and add half the satay sauce base. Stir well until the chicken is coated. Thread the chicken pieces onto eight skewers, then spray all over with low-calorie cooking spray. Cook in an air fryer at 200°C for 12 minutes or pan-fry for 10 minutes until the chicken is cooked through.

Step 4

4. Meanwhile, pour the remaining satay sauce base into a saucepan and add the remaining coconut milk, the honey and 150ml warer.

Step 5

Stir to combine, then bring to a low simmer and cook until the sauce thickens. Stir in the coriander and transfer to sauce pots.

Step 6

5. Transfer the rice and satay skewers to airtight containers, then odi the red cabbage, cucumber and lime wedges. Garnish with the chopped peanuts. This will keep in the fridge for up to 4 days.