Chicken Satay Skewers with Coconut Rice
Chicken Satay Skewers with Coconut Rice
SERVES 2-3
15 MINS PREP
COOKS IN 20 MINS
This dish is packed with sweet, savoury, and nutty flavours. A street-food classic loved by everyone.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
Satay is a street food classic and much loved by everyone in the Far East where mostly beef or chicken is marinated in a sweet savoury turmeric-laden marinade, grilled and then served with a sweet nutty peanut sauce. Our satay sauce sticks close to a classic Indonesian version as does this recipe except we pan fry the marinated chicken until succulent and lightly charred (but not dry), and serve alongside the satay sauce with some coconut rice on the side. It is a real crowd-pleaser of a meal. You can also do this with beef, tempeh, tofu or vegetables and can also grill them on skewers for the perfect, easy BBQ.
Ingredients
- 1 pack of The Spice Tailor Indonesian Peanut Satay
- ¾ tsp. ground turmeric
- 2 tbsp. neutral flavoured oil
- 2 tsp. sugar, plus extra to taste
- 1 tsp. salt
- 2 large garlic cloves, crushed
- 1 lime, juiced
- 5 boneless chicken thigh fillets, cut into 5 cm wide strips
- 300g basmati or jasmine rice
- 400ml can coconut milk
- 100ml water
You’ll also need 6 bamboo skewers.
Optional serving suggestion: Sliced cucumber, finely sliced red onion, finely sliced chilli (if you like the heat)
Method
- If using skewers, soak these in water for at least 30 minutes.
- Mix together the turmeric, 1 tbsp. oil, sugar, ½ tsp. salt, garlic and lime juice in a bowl. Stir well, and adjust the seasoning to your liking. It should taste a bit salty at this point. Then add the chicken strips, and leave to sit for 30 minutes at room temperature (or longer in the fridge, but always bring chicken to room temperature before cooking).
- Whilst the chicken marinates, rinse the rice until the water runs clear. Add the rice, coconut milk and water to a pan along with a ½ tsp. of salt. Bring to a boil, and reduce to a simmer covering with a lid for 11-12 minutes, until cooked.
- If using skewers, thread the chicken strips onto the skewers lengthways. Heat 1 tbsp. oil in a pan over medium heat, pop the chicken skewers (or un-skewered pieces) into the pan. Cook on each side for 3-4 minutes, or until completely cooked through and lightly charred. The internal temperature should be 165-170ºF *. Set aside to rest.
- Add the chilli from the pouch (if using) to the pan and cook for 10 seconds before adding the lime leaves and both pouches of sauce and bring to a simmer. Taste and adjust with sugar if you like your satay sauce sweeter.
- Serve the chicken and rice with the sauce and some sliced cucumber for a bit of crunch and freshness!
Tailored to Taste
Satay is a street food classic and much loved by everyone in the Far East where mostly beef or chicken is marinated in a sweet savoury turmeric-laden marinade, grilled and then served with a sweet nutty peanut sauce. Our satay sauce sticks close to a classic Indonesian version as does this recipe except we pan fry the marinated chicken until succulent and lightly charred (but not dry), and serve alongside the satay sauce with some coconut rice on the side. It is a real crowd-pleaser of a meal. You can also do this with beef, tempeh, tofu or vegetables and can also grill them on skewers for the perfect, easy BBQ.
Ingredients
- 1 pack of The Spice Tailor Indonesian Peanut Satay
- ¾ tsp. ground turmeric
- 2 tbsp. neutral flavoured oil
- 2 tsp. sugar, plus extra to taste
- 1 tsp. salt
- 2 large garlic cloves, crushed
- 1 lime, juiced
- 5 boneless chicken thigh fillets, cut into 5 cm wide strips
- 300g basmati or jasmine rice
- 400ml can coconut milk
- 100ml water
You’ll also need 6 bamboo skewers.
Optional serving suggestion: Sliced cucumber, finely sliced red onion, finely sliced chilli (if you like the heat)
Method
- If using skewers, soak these in water for at least 30 minutes.
- Mix together the turmeric, 1 tbsp. oil, sugar, ½ tsp. salt, garlic and lime juice in a bowl. Stir well, and adjust the seasoning to your liking. It should taste a bit salty at this point. Then add the chicken strips, and leave to sit for 30 minutes at room temperature (or longer in the fridge, but always bring chicken to room temperature before cooking).
- Whilst the chicken marinates, rinse the rice until the water runs clear. Add the rice, coconut milk and water to a pan along with a ½ tsp. of salt. Bring to a boil, and reduce to a simmer covering with a lid for 11-12 minutes, until cooked.
- If using skewers, thread the chicken strips onto the skewers lengthways. Heat 1 tbsp. oil in a pan over medium heat, pop the chicken skewers (or un-skewered pieces) into the pan. Cook on each side for 3-4 minutes, or until completely cooked through and lightly charred. The internal temperature should be 165-170ºF *. Set aside to rest.
- Add the chilli from the pouch (if using) to the pan and cook for 10 seconds before adding the lime leaves and both pouches of sauce and bring to a simmer. Taste and adjust with sugar if you like your satay sauce sweeter.
- Serve the chicken and rice with the sauce and some sliced cucumber for a bit of crunch and freshness!
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Indonesian Peanut Satay
A full-bodied peanut sauce with the perfect harmony of nutty textures, balanced with a little coconut and heightened by the tang of tamarind. Perfect with chicken, tofu, beef, vegetables or any protein of choice or all thrown together with some noodles.
