Satay Chicken Skewers with Coconut Rice recipe | ColesColes

Step 1

Place the rice, 3/4 cup (185ml) coconut milk and 1 cup (250ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low. Cover and simmer for 12 mins or until the liquid is absorbed and rice is tender. Use a fork to separate the grains.

Step 2

Meanwhile, thread the chicken onto 8 small metal or soaked bamboo skewers. Heat a chargrill on high. Cook the chicken, turning, for 8 mins or until chicken is cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

Step 3

Place the peanut butter, soy sauce, half the chilli flakes, if using, and the remaining coconut milk in a small saucepan over medium heat. Whisk for 3 mins or until the peanut butter melts and mixture is heated through.

Step 4

Heat the oil in a wok over high heat. Add the bok choy and cook, tossing, for 2 mins or until just tender.

Step 5

Spoon the rice mixture onto a serving platter. Top with the chicken and bok choy. Drizzle with the peanut sauce. Serve with coriander and remaining chilli flakes, if using.