| Servings | serves |
Ingredients
- 1 1/2 cups Long Grain Rice
- 500 grams Chicken Breast Fillet cut into strips
- 1 tablespoon Peanut Oil
- 1 Shallot finely chopped
- 1 cup Crunchy Peanut Butter
- 270 ml Coconut Milk
- 2 3/4 cup Water
- 1/3 cup Sweet Chilli Sauce
- 1 tablespoon Kecap Manis
- 1 tablespoon Lemon Juice
- 1 1/2 cups Mixed Vegetables
- 1 tablespoon Soy Sauce
Ingredients
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Instructions
- Put rice into a saucepan and cover with 2 1/4 cups cold water. Bring to the boil over high heat, cover, reduce heat and simmer for 14 minutes. While rice is cooking, thread chicken strips onto prepared skewers. Remove rice from heat and leave covered for 5 minutes. Spread onto a tray lined with baking paper and cool.
- Heat half the oil in a saucepan over medium heat. Add eschalots 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, kecap manis and lemon juice until well combined.
- Heat both a chargrill and a wok over high heat. Cook skewers on chargrill for 3 minutes each side until cooked through. 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. Serve skewers with rice and satay sauce.
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