Preheat the grill to a medium-high heat. To prepare the ingredients, dice the chicken breast into 3 cm pieces. Trim the snow peas. Cut both the snow peas and cucumber into matchsticks. Slice the long red chilli and juice the lemon.

Whisk the coconut milk, turmeric and some cracked black pepper in a shallow dish until well combined. Thread the chicken breast pieces on to the skewers and add them to the coconut milk mixture. Turn to coat the chicken well. Leave them to marinate for 10-30 minutes.

Combine the snow peas and cucumber in a medium bowl and set aside.

Transfer the marinated chicken skewers to a lined oven tray. Pour the excess marinade into a small saucepan and set aside. Place the chicken skewers under the grill and cook for 8 minutes. Turn the skewers and cook for a further 8 minutes. Tip: If you’re using bamboo skewers, wrap the exposed ends with foil.

Meanwhile, rinse the Jasmine rice in a sieve until the water runs clear. Transfer to a medium saucepan with the water and bring to the boil over a high heat. Cook for 10-12 minutes or until the rice is soft. Drain.

Place the small saucepan of coconut marinade over a medium heat and bring to a boil. Reduce the heat immediately to medium-low and then add the peanut butter, brown sugar and salt-reduced soy sauce. Stir until the sauce is well combined and thickened slightly. Stir through the lemon juice and remove from the heat.

To serve, divide the rice and veggies between plates and top with the chicken skewers. Spoon over the satay sauce and garnish with the long red chilli.