Chicken Satay Salad
Dice chicken thighs into little chunks. Throw into a bowl. Grate in a red chilli, your clove of garlic and a large knob of ginger. Add your honey, 3 tbsp of soy sauce and half a can of coconut milk.
Add a splash of olive oil and mix everything together. Cover and leave in the fridge for 10 minutes to marinate.
Dressing time. Into a bowl, add the peanut butter, the juice of a lime and a tbsp of soy sauce. Keep mixing and adding coconut milk until you have a smooth, perfect-for-pouring consistency.