Chicken Satay with Coconut Rice
Easy
< 30 Minutes
Serves 4
Chicken Satay with Coconut Rice
Method
Cut chicken into 3cm pieces and thread onto skewers. Put onto a tray in a single layer. Combine the ginger, garlic, lemongrass and satay sauce in a bowl. Spoon 1/2 cup satay mixture over the skewers, turn and baste so skewers are evenly coated all over.
Put rice, water and 1 cup of the coconut milk into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water and milk. Stand without removing the lid 5 minutes.
Meanwhile, preheat grease barbecue plate or grill on medium. Cook the skewers 12 minutes, turning or until chicken is slightly charred and cooked through. Remove to a tray, cover to keep warm.
Combine the remaining coconut milk and remaining satay sauce in a saucepan. Stir over medium heat until hot.
Combine the beansprouts, coriander and chilli, scatter over the chicken. Serve with coconut rice and peanut sauce.
Tip; You can use chicken breast, pork or beef fillet instead of the chicken thigh, reduce the cooking time to 8-10 minutes.
More Like This
< 20 I call this a modern mushroom stir fry because it’s not typically Asian in its approach but so delicious and easily modified for vegos and vegans. Seeing as we are going meatless, I love serving this with SunRice Koshihikari rice because it adds extra bite and texture.
Cheese Rice Muffins
< 30 Try out these savoury cheese rice muffins for a simple to make dish! Packed with vegetables, this meal is full of flavour and is a great snack on the go.
Honey Soy Chicken Stir Fry
< 20 Try out this honey soy chicken stir fry recipe with a side of rice for a delicious dinner! This flavoursome dish takes 20 minutes to prepare and cook.
Chicken Satay with Coconut Rice
Easy
< 30 Minutes
Serves 4
Ingredients
Method
Cut chicken into 3cm pieces and thread onto skewers. Put onto a tray in a single layer. Combine the ginger, garlic, lemongrass and satay sauce in a bowl. Spoon 1/2 cup satay mixture over the skewers, turn and baste so skewers are evenly coated all over.
Put rice, water and 1 cup of the coconut milk into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water and milk. Stand without removing the lid 5 minutes.
Meanwhile, preheat grease barbecue plate or grill on medium. Cook the skewers 12 minutes, turning or until chicken is slightly charred and cooked through. Remove to a tray, cover to keep warm.
Combine the remaining coconut milk and remaining satay sauce in a saucepan. Stir over medium heat until hot.
Combine the beansprouts, coriander and chilli, scatter over the chicken. Serve with coconut rice and peanut sauce.
Tip; You can use chicken breast, pork or beef fillet instead of the chicken thigh, reduce the cooking time to 8-10 minutes.