Peanut chicken with satay sauce and little gem salad Archive

Ingredients

• 150g/2oz dry-roasted peanuts
• 50g/2oz dried breadcrumbs
• 4 boneless and skinless chicken breasts, cut into strips
• 75g/3oz plain flour
• 2 free-range eggs, lightly beaten
• 1 lime, quartered
• vegetable oil, for deep-frying
• 1 tbsp vegetable oil
• 1 shallot, finely chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, roughly chopped
• 5cm/2in piece fresh root ginger, roughly chopped
• 75ml/3fl oz coconut milk
• 1 lime, juice only
• 1 tbsp soy sauce
• 150g/5oz roasted, salted peanuts
• 2 little gem lettuces, leaves separated
• 1 small red onion, finely sliced
• 110g/4oz radishes, finely sliced
• 3 tbsp finely sliced fresh mint leaves,
• 2 tbsp vegetable oil