Heat 1 tbs of oil in a wok and stir-fry the chicken over high heat in 2 batches for about 4 minutes each or until the chicken is just cooked through. Remove and set aside

Heat a little extra oil in the wok and quickly stir-fry the bok choy for 1 minute or until bright green, remove and set aside

Heat the remaining oil and stir-fry the onion for 2-3 minutes, add the beans, garlic, ginger and chili and cook for a further 1 minute

Return the chicken to the wok with the water, peanut butter, sweet chili and fish sauce. Reduce the heat and stir until the sauce becomes smooth, then simmer for 2 minutes or until the chicken is heated through. Toss through the bok choy

Serve chicken satay with rice and scatter with coriander leaves and peanuts, if using