Chicken Skewers with Satay Sauce and Coconut Rice

Steps

1. BBQ grill to medium-high (if using).
2. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. Dice chicken 2–3cm and place in a medium bowl with soy sauce. Toss to combine and set aside while you make the satay sauce.
4. Place all satay sauce ingredients in a small pot on low-medium heat and simmer gently for 2–3 minutes, until thickened. Add extra coconut milk (if needed) to reach desired consistency. Season to taste with soy sauce. Turn off heat, cover and keep warm.
5. Thread 3–4 pieces of chicken onto each skewer. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for about 2 minutes on all 4 sides, until browned and cooked through. Set aside on a plate, covered in foil, to rest while you make the salad.
6. Roughly tear lettuce leaves and cut cucumber in quarters lengthways then dice 2cm. Add both to a medium bowl, along with cherry tomatoes. Toss with a drizzle of extra-virgin olive oil and vinegar (if using). Season to taste with salt and pepper.
7. Spoon ¾ cup coconut rice per person onto each plate and top with 2 skewers. Drizzle over satay sauce, or place a dollop on the side. Serve chunky salad on the side.