Peanut Satay Chicken Burger With Sesame Chips And Lime Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with your toasted sesame seeds, a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your sesame chips

Cover your chicken in cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Slice your brioche bun[s] in half (if required!)

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted and charred

Set aside until serving, reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the flattened chicken with a generous pinch of salt and pepper and cook for 6 min on each side or until golden and cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Add your carrot & cabbage slaw mix to a bowl with your mayo, the juice of half your lime[s] (you'll use the rest later!) and a pinch of salt, pepper and sugar – this is your lime slaw

Combine your peanut butter and soy sauce in a bowl with your red chilli relish and the juice of the remaining lime

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and stir it all together – this is your satay sauce

Once cooked, transfer the cooked chicken to the bowl with the satay sauce and toss until the chicken is fully coated – this is your peanut satay chicken