Satay Chicken Skewers & Rice

• Chicken breast(700 g)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Coconut milk(120 ml)
• Honey(1 tbsp)
• Lime(2)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Curry Powder(1 tsp)
• Rapeseed Oil(1 tbsp)
• Jasmine Rice(300 g)
• Salt(1 tsp)
• Cucumber(1)
• Coriander(2 tbsp)optional
• Peanuts(2 tbsp)optional

Method

1. 1

   Cut {Chicken breast} into large bite-size pieces for skewering. Finely grate the {Garlic} and {Ginger}. Zest and juice 1 of the {Lime}, then slice the remaining lime into wedges. Thread the chicken onto skewers.

   ~15 min

2. 2

   In a bowl, whisk together {Peanut butter}, {Soy sauce}, {Coconut milk}, {Honey}, the lime juice and zest, {Curry Powder}, {Vegetable oil}, and {Salt}. Coat the chicken skewers all over, reserving about one-third of the mixture for serving as sauce.

3. 3

   Add {Jasmine Rice} to a saucepan with 600ml water and a pinch of salt. Bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let it stand for 5 minutes.

   ~17 min

4. 4

   Meanwhile, cook the skewers in a hot grill pan or under a hot grill for 10–12 minutes, turning a few times, until golden in spots and cooked through. Warm the reserved satay sauce briefly until smooth and spoonable.

   ~12 min

5. 5

   Thinly slice the {Cucumber}. Fluff the rice and divide between plates. Top with the chicken skewers, spoon over the satay sauce, and finish with {Cucumber}, {Fresh cilantro}, {Peanuts}, and lime wedges.

   ~5 min