Get your chicken breasts and chop them into chunks. Pop them in a bowl.

Make your marinade. Place your garlic, ginger, soy sauce, sesame oil, peanuts, cumin, coconut milk, the juice from your lime and peanut butter into a food processor, then whizz until smooth.

Pour your marinade over your chicken and give it a good toss until all coated. Marinade in the fridge for 2 hours.

Meanwhile, soak your wooden skewers in water.

Heat your grill to high.

Remove your chicken from the marinade and place onto your skewers.

Place your chicken under the grill and cook for 20-30 mins until your chicken is all tender and charred around the edges. You’ll need to turn them occasionally to ensure that they cook easily.

Whilst your chicken grills, make your slaw. Get a vegetable peeler and use it to peel large strips of carrot and cucumber. Grate your cabbage. Finely chop your coriander.

Add your vegetable ribbons and cabbage to a bowl and mix with your rice wine vinegar, lime juice, most of your coriander, and black and white sesame seeds.

Heat your remaining coconut milk and sesame oil and give them a good whisk.

Add your peanut butter, soy sauce, fish sauce, chilli flakes, garlic powder and honey to the pan and whisk again until all lovely and smooth.

Serve your skewers on top of rice along with your slaw. Top with crushed peanuts, coriander, chilli flakes and a drizzle of your satay sauce. Eat up.