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Chicken satay sticks with jasmine rice

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 12 (about 600g) chicken tenderloins
  • 250ml (1 cup) satay marinade
  • Olive oil spray
  • 125ml (1/2 cup) coconut milk
  • 1 teaspoon fish sauce
  • Steamed jasmine rice, to serve
  • 40g (1/4 cup) unsalted peanuts, coarsely chopped
  • 1 tablespoon fresh coriander leaves


  • 1
    Place the chicken in a glass or ceramic bowl. Add the marinade and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate. Drain, reserving marinade. Thread 1 piece of chicken lengthways onto each skewer.
  • 2
    Heat a barbecue grill or large chargrill on medium. Spray with olive oil spray. Add the skewers and cook for 5 minutes each side or until chicken is cooked through.
  • 3
    Meanwhile, place the coconut milk and reserved marinade in a small saucepan over medium heat. Cook, stirring occasionally, for 7 minutes or until the sauce thickens. Stir in the fish sauce. Divide the rice among serving plates. Top with skewers. Drizzle over the sauce. Sprinkle with peanut and coriander to serve.

Source: taste.com.au


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