Chicken satay with coleslaw

Cut the chicken fillets lengthwise into strips of 1/2 cm thick, basting them each on a satéstick. Stir 1 tablespoon of oil through 75 ml of wok sauce and cover the chicken slices with this.

Boil the rice according to the instructions on the package. Remove 4 nice large Chinese cabbage leaves, cut the rest into small strips. Cut the banana into slices. Beat a dressing of 2 tablespoons of cold satay sauce, 2 tablespoons of wok sauce and just as much water. Mix chopped cabbage, cucumber and banana with the dressing.

Heat a table grill or oven grill. Roast the chicken slices on both sides for 4 minutes or until the meat is tender. Heat the satay sauce according to the instructions on the package. Put a cabbage leaf on each plate and spoon the salad into it. Spoon some rice and place 2-3 sauces on each plate. Season to taste satay sauce.