This dish has become a firm favourite in this house - the sauce could be spiced up a bit if you wish, but the sauce is the reason we like this dish. This beautiful satay sauce does not have that 'kick/burn' that some have, nor is it too peanutty (? is that a word ??) or sweet.
You'll need 12 skewers.
Ingredients (serves 4) 1 1/2 tablespoons soy sauce 1 1/2 teaspoons honey 1 teaspoon turmeric 2 garlic cloves, crushed 1 tablespoon peanut oil 700g chicken tenderloins, halved lengthways 1 1/3 cups jasmine rice 6 green onions, sliced diagonally 1 can Ayam Satay Sauce (mild) 1 can Coconut Milk (light) olive oil cooking spray steamed Asian greens, to serve
Method Soak skewers in water for at least 30 minutes. Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour or longer, if time permits. Cook rice, following packet directions. Use a fork to separate grains. Add onions. Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through. Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.
Tip: I mix the marinade in a zip lock bag then put the chicken in the bag & massage – then put bag in fridge and leave for as long as I can before threading onto skewers. When cooking, I do 1 ½ mins each side (four sides) I have also discovered Uncle Ben’s Bazmatti rice (in a packet) just a nice serve for two people and easy to cook! I throw in a chicken stock cube in the water with the rice!