SunRice

Chicken Satay with Coconut Rice

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Prep time

10min

Cook time

30min

For all the satay lovers out there, this dish is the perfect addition to your weekly meal plan! Chicken, coconut, delicious peanut satay and our fragrant Jasmine Rice, what more could you want?

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 600 g Chicken Thigh Fillet (trimmed)

  • 3 tsp Ginger (finely grated)

  • 3 clove Garlic (crushed)

  • 1 tsp Lemongrass Paste

  • 250 ml Satay Sauce

  • 1 cup SunRice Jasmine Rice (rinsed)

  • ½ cup Water

  • 400 ml Coconut Milk

  • Beansprouts

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Chicken Satay with Coconut Rice

Method

  • 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.

  • 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.

  • 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.

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

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

  • 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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