HEY, PRESTON!

Six-Minute Chicken Satay

3 chicken tenderloins
2 tsp coconut oil
300g steamed jasmine rice (which is pressed into takeaway container)
½ Lebanese cucumber, cut into chunks
Coriander leaves, to serve

CHEAT’S TWENTY›SECOND SATAY SAUCE

1½ tbsp crunchy peanut butter
1 tbsp desiccated coconut
2 tsp chilli jam
½ tsp ground coriander

METHOD

1 Thread each chicken tenderloin onto a metal or soaked bamboo skewer. Heat the oil in a frying pan over medium-high heat. Add the chicken skewers and cook for 2 minutes each side or until cooked through.

2 While the chicken cooks, get your plate ready. Press the rice into the takeaway container, then turn out onto a board