Thai Peanut Chicken

Whisk peanut butter (FAT), soy sauce (SALT), lime juice (ACID), honey, sriracha (HEAT), garlic, ginger. Taste - should be punchy and balanced

Season chicken with pinch of salt, heat oil in pan over high heat

Cook chicken until golden and cooked through, don't crowd the pan

Add half the peanut sauce to chicken, toss to coat. Let it caramelize slightly

Toss cabbage and carrots with remaining sauce for slaw - massage it in

Serve chicken over rice with slaw. Finish with fresh coriander and crushed peanuts