Ingredients

	4 — 6
100 g	roasted salted peanuts, crushed
2 tablespoons	soy sauce
1-2 teaspoons	curry
100 ml	coconut milk
1 teaspoon	coriander, chopped
700 g	chicken fillet
1 teaspoon	Vegeta Chicken Stock Powder
2 tablespoons	vegetable oil
Salad:
400 g	cucumber
120 g	soybean sprouts
1 teaspoon	mint leaves, chopped
1	onion, chopped
1 teaspoon	coriander leaf, chopped
	salt
2 tablespoons	peanut oil
2 tablespoons	lime juice

Preparation

1. Combine the peanuts, soy sauce, curry, coconut milk, coriander and mix well.
2. Rub Vegeta Chicken Stock Powder over the chicken, and place in an oiled tray.
3. Sprinkle with the peanut mixture and place in oven to cook, on 200º C for 20 minutes.
   
4. Cut the cucumber in half (long ways), remove the seeds and slice thinly.
5. Add the soybean sprouts, mint, onion, coriander, salt, oil, lime juice and mix well.