Chicken Satay Skewers with Coconut Rice

Chicken Satay Skewers with Coconut Rice

Made With Our Indonesian Peanut Satay -
2 SERVES
SERVES 2-3
prep
15 MINS PREP
20 MINS COOK
20 MINS COOK
This dish is packed with sweet, savoury, and nutty flavours. A street-food classic loved by everyone.
Anjum Signature

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. It is a classic well known across the world for a reason! Our satay sauce sticks close to a classic Indonesian version as does this recipe where we pan fry chicken which has first been marinated until succulent and lightly charred, and served 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 
  • 5 boneless, skinless chicken thighs, cut into 2-inch-wide strips or cubes 
  • 2 tbsp. neutral flavoured oil 
  • 2 large garlic cloves, minced 
  • ¾ tsp. turmeric powder 
  • ½ tsp. salt (or to taste) 
  • 2 tsp. sugar (or to taste) 
  • 1 whole lime, juiced 
  • 300g basmati or jasmine rice, washed until water runs clear 
  • 400ml coconut milk 
  • 100ml water 
  • ½ tsp. salt 

Optional serving suggestion: Sliced cucumber, finely sliced red onion, finely sliced chilli (if you like the heat)

Method
  1. If using skewers, soak these in water for at least 30 minutes. 
  2. Mix together the turmeric, 1 tbsp. oil, sugar, salt, garlic and lime juice. 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). 
  3. Whilst the chicken marinates, wash the rice until the water runs clear. Add the rice, coconut milk and water to the 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. 
  4. 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 73ºC - 74 ºC * 
  5. Set the chicken aside, and add the chili from the pouch to the pan (if using) and cook for 10 seconds before adding the kaffir lime leaves and both pouches of sauce and bring to a simmer. Taste and adjust with sugar if you like your satay sauce sweeter. 
  6. Serve the chicken and rice with the sauce. Add some sliced cucumber for a bit of crunch and freshness! 

* If using a barbecue, soak some skewers in water for at least 30 minutes, ideally overnight. When ready to cook, pop 4-5 pieces of chicken onto each skewer, leaving a small gap between each piece to allow an even cook. Pop the skewers onto the barbecue and turn every 4 minutes until cooked through. Make sure internal temperature is at least 73ºC.

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. It is a classic well known across the world for a reason! Our satay sauce sticks close to a classic Indonesian version as does this recipe where we pan fry chicken which has first been marinated until succulent and lightly charred, and served 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.
  • 1 pack of The Spice Tailor Indonesian Peanut Satay 
  • 5 boneless, skinless chicken thighs, cut into 2-inch-wide strips or cubes 
  • 2 tbsp. neutral flavoured oil 
  • 2 large garlic cloves, minced 
  • ¾ tsp. turmeric powder 
  • ½ tsp. salt (or to taste) 
  • 2 tsp. sugar (or to taste) 
  • 1 whole lime, juiced 
  • 300g basmati or jasmine rice, washed until water runs clear 
  • 400ml coconut milk 
  • 100ml water 
  • ½ tsp. salt 

Optional serving suggestion: Sliced cucumber, finely sliced red onion, finely sliced chilli (if you like the heat)

  1. If using skewers, soak these in water for at least 30 minutes. 
  2. Mix together the turmeric, 1 tbsp. oil, sugar, salt, garlic and lime juice. 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). 
  3. Whilst the chicken marinates, wash the rice until the water runs clear. Add the rice, coconut milk and water to the 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. 
  4. 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 73ºC - 74 ºC * 
  5. Set the chicken aside, and add the chili from the pouch to the pan (if using) and cook for 10 seconds before adding the kaffir lime leaves and both pouches of sauce and bring to a simmer. Taste and adjust with sugar if you like your satay sauce sweeter. 
  6. Serve the chicken and rice with the sauce. Add some sliced cucumber for a bit of crunch and freshness! 

* If using a barbecue, soak some skewers in water for at least 30 minutes, ideally overnight. When ready to cook, pop 4-5 pieces of chicken onto each skewer, leaving a small gap between each piece to allow an even cook. Pop the skewers onto the barbecue and turn every 4 minutes until cooked through. Make sure internal temperature is at least 73ºC.

MADE WITH OUR DELICIOUS
Indonesian Peanut Satay

Satay traditionally consists of cubes of meat, predominantly chicken, that is grilled on a skewer. Indonesian satay skewers are often served with a peanut sauce, which has become synonymous with the word ‘Satay’

The sweet, but savoury and nutty flavours of our Indonesian Peanut Satay is the perfect accompaniment to any grilled skewers, but you can also make wonderful and versatile stir-fries with meat, seafood, tofu, or vegetables - or throw it all together with some noodles to make a delicious one-pot dish!

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