Satay Chicken with Delicious Peanut Sauce & Fresh Cucumber Salad

If using your BBQ turn it on now. Peel the cucumber into thin slices lengthways. De-seed capsicum and cut into 2-3 cm pieces. Pick the coriander leaves and roughly chop (discard stems). Peel and thinly slice ¹⁄₄ of the red onion, cut the remainder into 2-3 cm pieces. Dice the chicken into 2-3 cm chunks. Put diced chicken in a bowl and coat with soy sauce.

Tip! Soak the skewers so they don't burn when cooking the chicken

In a medium-large pot, bring 3 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Leave pan covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water. Alternatively, use a rice cooker if you have one.

While the rice cooks, thread the marinated chicken, red onion pieces and capsicum onto the skewers. In a large non-stick pan (or BBQ), heat oil on medium-high until hot. Add the chicken skewers and cook 3-4 minutes per side or until browned and cooked through. Transfer the chicken to a plate.

Tip! Do not over-crowd your pan, cook the skewers in batches if necessary.

In a medium bowl, combine the cucumber, as much of the sliced red onion as you’d like (you may have leftover), ¹⁄₂ the coriander and a drizzle of olive oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.

Divide the cooked rice and cucumber salad between plates. Place the finished chicken skewers on top of the rice, and season to taste. Garnish with the remaining coriander. Serve with the satay sauce on the side for dipping. Enjoy!

If using your BBQ turn it on now. Peel the cucumber into thin slices lengthways. De-seed capsicum and cut into 2-3 cm pieces. Pick the coriander leaves and roughly chop (discard stems). Peel and thinly slice ¹⁄₄ of the red onion, cut the remainder into 2-3 cm pieces. Dice the chicken into 2-3 cm chunks. Put diced chicken in a bowl and coat with soy sauce.

Tip! Soak the skewers so they don't burn when cooking the chicken

In a medium pot, bring 3 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Leave pan covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water. Alternatively, use a rice cooker if you have one.

While the rice cooks, thread the marinated chicken, red onion pieces and capsicum onto the skewers. In a large non-stick pan (or BBQ), heat oil on medium-high until hot. Add the chicken skewers and cook 3-4 minutes per side or until browned and cooked through. Transfer the chicken to a plate.

Tip! Do not over-crowd your pan, cook the skewers in batches if necessary.

In a medium bowl, combine the cucumber, as much of the sliced red onion as you’d like (you may have leftover), ¹⁄₂ the coriander and a drizzle of olive oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.

Divide the cooked rice and cucumber salad between plates. Place the finished chicken skewers on top of the rice, and season to taste. Garnish with the remaining coriander. Serve with the satay sauce on the side for dipping. Enjoy!