4 skinless chicken breasts cut into thick slices.
1½ tbsp groundnut oil
For the sauce
3 heaped tbsp smooth peanut butter
1 tbsp chilli bean sauce
2 cloves garlic
A 2cm piece of root ginger
1 red chilli
A handful of coriander
2 limes – juice and zest.
2 tbsp light soy sauce
Salt & pepper
For the sauce, put all the sauce ingredients into a food processor and blitz until smooth.
Heat a wok or large frying pan over high heat until it is very hot, then add the groundnut oil and the chicken pieces and stir-fry for five minutes until the chicken is browned.
Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.
Arrange on warm plates garnished with cucumber and chilli slices.