Satay Chicken with Salad and Coconut Rice

Steps

1. BBQ grill to medium to high (if using).
2. Combine rice, coconut milk, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. In small pot on low to medium heat, mix peanut butter, sweet chilli sauce, coconut milk, garlic, fish sauce and lemon juice until smooth. If sauce becomes too thick, add 2–3 tablespoons coconut milk before serving.
4. Separate lettuce leaves; cut cherry tomatoes in half; thinly slice cucumber; remove core and seeds from capsicum and roughly dice; finely slice spring onions. Combine all in a medium bowl or platter.
5. Pat chicken dry with paper towels and season with salt and pepper. Heat a medium fry-pan on medium to high heat (alternatively use BBQ grill), and cook chicken for 4–5 minutes each side, until cooked through. Remove and wrap in foil to rest for 2–3 minutes then slice thinly.
6. Serve ¾ cup of cooked coconut rice per person onto each plate with salad and chicken. Drizzle over satay sauce and sprinkle with peanuts and coriander.