MAKE AHEAD (SEE TIP)
2 tbsp almond butter
1 tsp soy sauce
juice of 1 lime
1 tbsp coconut oil
200g skinless, boneless chicken thighs, cut into large bite-sized pieces
salt and pepper
⅙ small red cabbage
1 medium carrot, peeled
handful of coriander
½ red chilli
1 tbsp sesame seeds
- First make the satay sauce. In a small bowl mix together the almond butter, soy sauce, juice of half the lime and 2 tablespoons of water.
- Melt the coconut oil in a wok or frying pan over a high heat. Season the chicken thigh pieces with salt and pepper then put them into the pan. Fry for 6 minutes, turning occasionally.
- Meanwhile grate the red cabbage and carrot into a bowl. Roughly chop the coriander and finely slice the red chilli – remove the seeds if you don’t like it hot. Scrape the coriander and chilli into the cabbage bowl. Sprinkle in the sesame seeds and squeeze over the juice from the remaining lime half. Mix the slaw together, season to taste.
- Come back to the chicken. Lower the heat, pour in the satay sauce. Bubble away, stirring for a couple of minutes, or until the chicken is cooked. Check by slicing into one of the larger pieces – the knife should cut through easily and the meat will have turned from pink to a whitish brown.
- Pile the slaw on to a plate and dish up the satay chicken.
TIP Reheat chicken only. Keep slaw separate.