Chicken satay with Indonesian-style salad

Method

1. Cut the chicken breasts into strips about 1cm-thick. Toss in ½ a jar of peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
2. Meanwhile, soak the skewers in hot water. Preheat the grill to high and line a baking tray with foil. Thread the chicken onto the drained skewers (2-3 strips on each) and lay on the tray. Grill for 8-10 minutes, turning halfway, until lightly charred and cooked through.
3. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and the grated zest of ½ lime. Place over a medium heat and simmer for 5 minutes. Stir in the juice of ½ lime and set aside to cool and thicken slightly.
4. Divide the vegetable stir-fry, uncooked, between 4 plates, along with the chicken satay and remaining ½ lime, cut into wedges. Drizzle some warm peanut sauce over each salad, and serve the rest in bowls for dipping the satay in. Serve with cooked rice, if you like.