Gok’s Speedy Chicken Satay

• 2 Chicken breast, bashed flat
• 1 tablespoon Ligh Soy Sauce
• 1 teaspoon Curry Powder
• 0.25 teaspoon Cumin
• 2 Garlic, cloves, minced
• 2 teaspoon Honey
• 1 tablespoon Coconut oil
• 4 Baby gem lettuce, halved
• 2 tablespoon Peanut butter, crunchy
• 1 teaspoon Oyster sauce
• 1 tablespoon Lime juice
• 1 tablespoon Sweet chili sauce
• 2 tablespoon Hot water , to loosen
• 2 Shallots, thinly sliced and pickled in rice wine vinegar and sugar
• 0.25 Cucumber, sliced into half moons
• 1 pinch or to taste Coriander, Finely chopped
• 2 Spring onion, cut diagonally
• 1 pinch or to taste Salt and Pepper

1. Marinate the bashed chicken in soy, curry powder, cumin, garlic and honey. Leave in the fridge for 2 hours, or overnight if you have time.

2. Heat a little oil in a large frying pan. Add the chicken and season with salt and pepper then cook for about 4 - 5 minutes on each side, or until cooked through. Leave to one side to rest when cooked. 

3. Toss the halved lettuce in a little oil then griddle until charred. 

4. Mix together the peanut butter, oyster sauce, lime juice and chilli sauce, then add a little water to loosen. 

5. Arrange the lettuce on a platter. Top with the sliced chicken then drizzle over the satay sauce. Garnish with shallots, cucumber, pomegranate seeds, coriander and spring onions. 

My Notes:

I used chicken tenders and put on wooden skewers. I also made a quick spciy Thai dipping sauce of  ¼ cup Fresh Lime Juice, 2 ½ tablespoons sugar, 2 tablespoons Fish Sauce, 1 ½ teaspoons Rice Vinegar, 1 ½ teaspoons, Fresh Cilantro (coarsely chopped),1 teaspoon, Garlic (minced), ½ teaspoon Green or red chopped Chili. Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Let stand at least 30 minutes before serving to let the flavors develop and blend.

If you want you can use a store bought satay sauce and for a starter just use the baby gem lettuce.

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