Gado Gado with Chicken & Quick Pickles

1. To make the quick pickled red onion. In a small pot, combine the vinegar, sugar, water and salt. Heat over medium heat, stirring until the sugar and salt dissolve. Allow the mixture to cool until lukewarm and then pour over the red onion in a bowl or clean jar. Set aside for at least 15 minutes.
2. In a bowl, mix together the soy sauce, honey, garlic and a sprinkle of salt and pepper. Add the chicken and toss to coat.
3. Heat a film of oil in a frying pan over medium heat. Add the chicken and cook for 7-8 minutes until cooked through.
4. To make the sauce, in a small saucepan, combine the peanut butter, soy sauce, honey, lime juice, garlic, ginger, and coconut milk. Cook over low heat, stirring constantly, until the sauce is smooth and heated through. Thin the sauce as needed with water or more coconut milk.
5. Steam the green beans in a pot of boiling water for 3-4 minutes, or until tender-crisp. Remove from heat and let them cool slightly.
6. Arrange the baby spinach, green beans, beansprouts, carrots, radishes and cherry tomatoes on a serving platter.
7. Top the salad with the chicken, drizzle with peanut sauce and a spoonful of quick-pickled red onion.

The red onion can be quick pickled a few days in advance or if time is tight then use fresh onion.