Satay Chicken with Manuka Honey and Jasmine Rice
By Create Cook & Share
Ingredients
Chicken Marinade:
- 500g-600g chicken tenderloins, approx. 10 pieces
- 150ml coconut milk, canned
- 1 tablespoon red curry paste
- ½ teaspoon salt
- ½ teaspoon pepper
- 8-10 skewers
Satay Sauce:
- 150g peanut butter
- 150ml water
- 2 tablespoons Manuka honey
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 teaspoon soy sauce
Rice:
- 1 cup jasmine rice
- 1.5 cups boiling water
- 1 tablespoon oil
To Serve:
- Crushed peanuts
- Wedges of lime
- Sliced chilli
- Fresh coriander leaves
Method
- Soak skewers in water for at least 10 minutes to prevent burning.
- Combine the coconut milk, red curry paste, salt, pepper the chicken to marinade. Coat well, cover and refrigerate for 20 minutes.
- In the meantime, cook the rice. In a pot add the oil and rice. Over high heat stir for a minute until the rice has been coated with the oil and then pour over the boiling water. Stir to evenly distribute the rice grains and boil on high for 5 minutes. Place lid on pot and then turn off heat. Do not lift lid for at least 10 minutes or until you are ready to serve. Before serving fluff rice with rubber spatula or fork.
- Next prepare the sauce. Add to a sauce pan the satay sauce ingredients and over a medium heat bring to a simmer. Stir occasionally for 3 minutes or until forms a slightly thick sauce. Turn off heat, cover to keep warm and set aside.
- Thread chicken tenderloins onto skewers. Heat a tablespoon of oil on a grilled pan and over high heat cook for 3 minutes each side or until golden.
- Serve the rice between plates, top with satay skewers and drizzle with plenty satay sauce (if sauce has thickened, add a tablespoon of boiling water and stir). Top with crushed peanuts, chilli, coriander and wedges of lime.
