Chicken satay sticks with jasmine rice

Fire up that barbecue and make these easy chicken skewers with tasty satay sauce.

• 12 (about 600g) chicken tenderloins
• 250ml (1 cup) bought satay marinade
• Olive oil spray
• 125ml (1/2 cup) coconut milk
• 1 teaspoon fish sauce
• Steamed SunRice Jasmine Fragrant Rice, to serve
• 40g (1/4 cup) unsalted peanuts, coarsely chopped
• 1 tablespoon fresh coriander leaves

Energy 2065kJ	Fat saturated 11.00g
Fat Total 28.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 19.00g	Dietary Fibre 3.00g
Protein 40.00g	Cholesterol 118.00mg
Sodium 629.78mg

All nutrition values are per serve.

1. Step 1

   Place the chicken in a glass or ceramic bowl. Add the marinade and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate. Drain, reserving marinade. Thread 1 piece of chicken lengthways onto each skewer.

2. Step 2

   Heat a barbecue grill or large chargrill on medium. Spray with olive oil spray. Add the skewers and cook for 5 minutes each side or until chicken is cooked through.

3. Step 3

   Meanwhile, place the coconut milk and reserved marinade in a small saucepan over medium heat. Cook, stirring occasionally, for 7 minutes or until the sauce thickens. Stir in the fish sauce. Divide the rice among serving plates. Top with skewers. Drizzle over the sauce. Sprinkle with peanut and coriander to serve.

Cook's tip: You'll need 12 bamboo skewers for this recipe. Soak them in cold water for 20 minutes to prevent them burning on the grill.

With a twist: Zucchini and tofu satay with brown rice. Omit chicken tenderloins. Add firm tofu, cut into 2cm pieces, and thickly sliced zucchini to the marinade in step 1. Serve with cooked brown rice.