Chicken satay

To make the satay sauce, heat the curry paste in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened and golden. Add the peanuts, oyster sauce and stock and cook, stirring occasionally, for 5 minutes or until the mixture has reduced by one-third. Cover to keep warm and set aside.

Heat a chargrill pan over high heat. Combine the chicken and spices in a bowl and lightly spray with olive oil. Add to the chargrill pan and cook, turning occasionally, for 5–8 minutes or until cooked and golden.

Meanwhile, combine the cucumber, bean sprouts, lettuce and mint in a bowl.

Divide the cucumber salad among serving plates and place the chicken on top. Spoon over the satay sauce and serve.

Make it vegetarian: 

Substitute the chicken for 1 kg tofu. Replace the oyster sauce with tamari and use vegetable stock instead of chicken stock.