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Spicy chicken skewers with coconut rice Recipes
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Recipe Name : Spicy chicken skewers with coconut rice
Country : United Kingdom
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Category : Home > Rice > All
Chef : Tracy Rutherford
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750g Lilydale chicken breast fillets, chopped
1/4 cup kecap manis
1 tablespoon peanut oil
1 teaspoon sambal oelek
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/3 cups jasmine rice, rinsed
1 stalk lemongrass, white part only, cut into 3 pieces
400ml can light coconut milk
3/4 cup chicken stock
200g snow peas, trimmed, halved
lime wedges, to serve

Thread chicken onto skewers. Place in a ceramic dish. Combine kecap manis, oil, sambal oelek, turmeric, cumin and coriander. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.

Place rice, lemongrass, coconut milk and stock in a saucepan over high heat. Cover. Cook, stirring occasionally, until mixture comes to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Remove from heat. Stand for 5 minutes.

Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.

Place snow peas in a heatproof bowl and cover with boiling water. Stand for 2 minutes. Drain and rinse under cold water.

Spoon rice onto plates. Top with skewers and snow peas. Serve with lime wedges.

You will need 12 pre-soaked skewers

Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.

Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.