It's a midweek satay part-ay! Go nuts with this easy, pan-fried chicken cooked in a good-to-go satay sauce. On the side, things get lively with a fresh slaw doused in a Thai-style nam jim. We've kept ours mild-mannered with sweet chilli sauce, but fiery fiends are welcome to add fresh chopped chilli to their slaw.
Slice chicken in half horizontally to yield 2 thinner pieces.
Halve cherry tomatoes. Thinly slice cabbage. Peel and thinly slice eschalot. Slice cucumber. Place slaw ingredients in a large serving bowl.
Heat oil in a frypan over medium-high heat. Season chicken with salt and pepper and cook for 3 minutes. Turn and cook for a further 3 minutes or until golden. While chicken is cooking, continue with step 4.
Juice lime. Rinse coriander and finely slice stems and leaves. Place coriander in a bowl with sweet chilli sauce, fish sauce and lime juice and stir to combine.
Add satay sauce and kecap manis to chicken and cook for 30 seconds or until fragrant. Add coconut milk, stir to combine and bring to a simmer. Reduce heat to low and cook for 2–3 minutes or until sauce has thickened and reduced and chicken is cooked through.
Slice chicken. Toss slaw with nam jim dressing. Divide chicken and slaw between plates and spoon over any remaining sauce.