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Ingredients

1 1/2 tablespoons soy sauce
1 1/2 teaspoons honey
1 teaspoon ground turmeric
2 garlic cloves, crushed
1 tablespoon peanut oil
700g Lilydale Free Range Chicken Tenderloins, halved lengthways
1 1/3 cups jasmine rice
6 green onions, sliced diagonally
1 cup satay sauce
1/4 cup coconut milk
Olive oil cooking spray
Steamed Asian greens, to serve

Method

Step 1 Soak skewers in water for 30 minutes.
Step 2 Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.
Step 3 Cook rice, following packet directions. Use a fork to separate grains. Add onions.
Step 4 Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
Step 5 Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.

Satay chicken

How to make Satay chicken

Ingredients

Method