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Chicken Satay with Coconut Rice

Easy

< 30 Minutes

Serves 4

Chicken Satay with Coconut Rice

Ingredients Method

Ingredients


Jas Global 1kg 48459 FOP Repurpose ID120154 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.