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Friday night satay chicken skewers

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

Inspired by Southeast Asian hawker style skewered meat, this is a deliciously rich satay chicken dish served with rice and a fresh seasonal salad.

Chicken satay skewers




  • 300g (1½ cups) brown rice*
  • 1 can light coconut milk, divided
  • 3 tablespoons peanut butter or tahini, ideally no added salt
  • 1 teaspoon soy sauce or soy sauce alternative
  • 1 teaspoon sweet chilli sauce
  • 1 tablespoon oil
  • 500g skinless chicken breast*, sliced
  • Pepper, to taste
  • Metal or bamboo skewers (optional)


  • 2 large carrots*, grated
  • ½ large cucumber*, sliced
  • 1/8 cabbage*, thinly sliced
  • ¾ lettuce*, shredded 
  • ½ red onion*, finely sliced or diced 

* These ingredients are shared with other recipes from the weekly meal planner.


  1. Cook rice according to packet instructions but replace ½ cup water with ½ can coconut milk. 
  2. Combine salad ingredients together in a bowl, set aside. 
  3. Pour in remaining coconut milk in a small saucepan, with peanut butter, soy sauce, and sweet chilli sauce. Place on the stove over medium heat, bring to a gentle boil then reduce the heat and let it simmer for around 5 minutes or until thickened, while stirring occasionally. Set aside once ready.
  4. Season chicken with pepper and put through skewers if desired.
  5. Heat oil in a large frying pan on the stove over medium high heat. Cook chicken in batches until golden brown on the outside and cooked through. 
  6. Coat the chicken in the satay sauce or drizzle over top once on the plate.  
  7. Serve on a plate with coconut rice, salad, and chicken. Use any remaining sauce over the salad.
Skill level: Easy as
Cooking tips

- The satay sauce can be cooked at the same time as the chicken to save time.

Adapt it

- Swap the chicken for tofu, beef, tempeh, prawns, or firm fish fillets. Skinless chicken thighs can be used instead if preferred. 
- Use gluten free soy sauce if required.
- Use white rice if you prefer or already have that in your pantry.
- Use regular coconut milk if you like.

Kid friendly alternatives

- Use reduced salt soy sauce 

Leftover tips

Can be eaten for lunch the next day.