Chicken Satay with Coconut Rice | Rice Recipes | SunRice

Chicken Satay with Coconut Rice

Easy

< 30 Minutes

Serves 4

Chicken Satay with Coconut Rice

Ingredients Method

Ingredients


Jasmine How to Cook White Rice

Method


  1. 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.

  2. 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.

  3. 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.

  4. Combine the remaining coconut milk and remaining satay sauce in a saucepan. Stir over medium heat until hot.

  5. Combine the beansprouts, coriander and chilli, scatter over the chicken. Serve with coconut rice and peanut sauce.

  6. Tip; You can use chicken breast, pork or beef fillet instead of the chicken thigh, reduce the cooking time to 8-10 minutes.

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Chicken Satay with Coconut Rice

Easy

< 30 Minutes

Serves 4

Ingredients


Method


  1. 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.

  2. 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.

  3. 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.

  4. Combine the remaining coconut milk and remaining satay sauce in a saucepan. Stir over medium heat until hot.

  5. Combine the beansprouts, coriander and chilli, scatter over the chicken. Serve with coconut rice and peanut sauce.

  6. Tip; You can use chicken breast, pork or beef fillet instead of the chicken thigh, reduce the cooking time to 8-10 minutes.