Ingredients
- 12 (about 600g) chicken tenderloins
- 250ml (1 cup) bought satay marinade
- olive oil to spray
- 125ml (1/2 cup coconut milk)
- 1 tsp fish sauce
- Steamed jasmine rice, to serve
- 40g (1/4 cup) unsalted peanuts, coarsely chopped
- 1 tbs fresh coriander leaves
Method
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.
Heat the barbecue grill and oil. Add the skewers and cook for 5 minutes each side or until chicken is cooked through.
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 and serve.
Tips: You’ll need 12 bamboo skewers for this recipe. Soak them in cold water for 20 minutes to prevent them burning on the grill.