Super Peanut Satay Chicken

Steps

1. to 220°C. Line an oven tray with baking paper.
2. Cook lemongrass paste in a small pot on low heat for 2 minutes, stirring, until fragrant. Add all remaining super peanut satay sauce ingredients (except lemon juice) and increase heat to low-medium. Stir, bring to a gentle simmer and cook for 3-4 minutes, until thickened. Remove from heat and stir through lemon juice.
3. Place all vegetable pickle ingredients in a medium bowl and mix to combine. Set aside to marinate.
4. Cut cauliflower into quarters and grate until you have about 6 cups. Finely dice any pieces that are hard to grate. Alternatively, pulse in a food processor for about 30 seconds. Place in a large bowl with edamame and soy sauce. Season and mix. Spread out on prepared tray and bake for about 10 minutes, until just cooked. Toss once during cooking.
5. Heat oil in a large fry-pan on high heat. Pat chicken dry and season. Stir-fry chicken for 3-5 minutes, until just cooked.
6. Turn off heat and add measure of water to pan. Allow to bubble and rub to lift any brownings from pan with a wooden spoon. Once pan has cooled slightly, add half the satay sauce. Toss to coat chicken and remove from heat. Place pot with remaining super peanut satay sauce on low heat to keep warm.
7. Toss green part of spring onion and lemon juice through cooked cauliflower ‘rice’. Season to taste. Drain vegetable pickle and season to taste.
8. spoon cauliflower ‘rice’ onto plates. Top with super peanut satay chicken and drizzle over remaining satay sauce. Serve with vegetable pickle and garnish with coriander.