Satay Chicken Skewers with Coconut Rice & Slaw

Steps

1. Soak bamboo skewers in cold water. Cook rice. Combine rice, water measure, first measure of coconut milk and 1/2 tsp salt in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
2. Prep chicken. Pat chicken dry and dice 2cm. Thread 3–4 pieces of chicken onto each skewer. Toss skewers with a drizzle of oil and satay spices and season with salt.
3. Make satay sauce. Place all satay sauce ingredients in a small pot. Heat gently on low-medium heat, stirring, to combine. Simmer gently for 1-2 minutes, until thickened. If sauce is too thick, add 1-2 Tbsp more water. Remove from heat and cover to keep warm.
4. Cook chicken. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for about 10 minutes, turning on all sides, until browned and cooked through. Set aside, covered, to rest.
5. Meanwhile, prep slaw. In a bowl, combine broccoslaw, cucumber and carrot in a bowl. Toss with a drizzle of sesame oil and vinegar. Season to taste. Keep veggies separate for fussier little foodies.
6. Serve rice topped with chicken, satay sauce and remaining peanuts. Serve slaw on the side.