Satay Chicken with Rice
Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 500grams chicken breast strips
- 1 1/2 cup long grain rice
- 270milliliter coconut milk
- 1 eschallot, finely chopped
- 1tablespoons kecap manis
- 1 cup crunchy peanut butter
- 1/4 cup sweet chilli sauce
- 1tablespoons soy sauce
- 1tablespoons peanut oil
- 1tablespoons lemon juice
- bamboo skewers (pre soaked)
Nutrition per serving
4300kJ / 1020Cal
4300 Kilojoules or 1020 Calories
49% of daily energy intake*
Protein
50.8grams
Fat
53.2grams
Carbs
82.2grams
Sugars
18.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Put rice into a saucepan and cover with 2-1/4 cups of cold water. Bring to the boil over high heat, cover, reduce heat and simmer for 14 minutes. Remove from heat and leave covered for 5 minutes.
Step 2 of 8
Spread onto a tray lined with baking paper and cool.
Step 3 of 8
While rice is cooking, thread chicken strips onto prepared skewers.
Step 4 of 8
Heat half the oil in a saucepan over medium heat. Add eschallot and cook for 3 minutes or until soft. Add peanut butter and slowly stir in coconut milk and 1/2 cup water until well combined. Bring to the boil. Reduce heat and stir in chilli sauce, fish sauce, kecap manis and lemon juice until well combined.
Step 5 of 8
Heat both a chargrill and a wok over a high heat.
Step 6 of 8
Cook skewers on chargrill for 3 minutes each side until cooked through.
Step 7 of 8
Add remaining oil to wok and swirl to coat. Add cooked rice and stir-fry for 2 minutes. Add vegetables and soy sauce. Stir-fry for 2 minutes until heated through.
Step 8 of 8
Serve skewers with rice and satay sauce.
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