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Malaysian Chicken Satay Kebabs with Coconut Rice
Malaysian Chicken Satay Kebabs with Coconut Rice
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Malaysian Chicken Satay Kebabs with Coconut Rice

These chicken kebabs are easy to make when you are in a hurry. With an amazing sweet and nutty flavour thanks to Wattie’s WOK Creations Malaysian Peanut Stir-Fry Sauce, they’re best accompanied with delicious coconut rice.

Makes 4
Prep Time 10 minutes plus mariting
Cook Time 20 minutes
Ingredients
500g chicken tenderloins
210g pouch Wattie's WOK Creations Malaysian Peanut Satay Stir-Fry Sauce
Handful fresh coriander leaves
Roasted peanuts, chopped (garnish)
Coconut Rice:
1 ¼ cups jasmine rice, rinsed in cold water and drained
2 cups cold water
½ cup Trident Premium Coconut Milk
¼ cup (reserved) Wattie's WOK Creations Malaysian Peanut Satay Stir-Fry Sauce
1 tsp salt

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Malaysian Peanut Satay

Discover Malaysian flavours with Wattie's WOK Creations Malaysian Peanut Satay Sauce. Roasted peanuts and smooth coconut milk, combined with a hint of chilli and a blend of exotic spices, for a versatile mid-week Malaysian stir-fry.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

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Method
Step 1
Place chicken tenderloins into a glass or ceramic dish. Reserve a ¼ cup of Wattie's WOK Creations Malaysian Peanut Satay Stir-Fry Sauce and pour the remaining sauce over the chicken. Stir to coat the chicken. Cover. Allow to marinate in the fridge for 4 hours or overnight. Remove chicken from the marinade and thread onto pre-soaked wooden skewers.
Step 2
BBQ or grill kebabs over medium heat for 3-4 minutes on each side or until chicken is cooked. Serve over coconut rice and garnish with coriander leaves and chopped roasted peanuts.
Coconut Rice:
Step 1
Place rice into a saucepan. Add cold water, Trident Premium Coconut Milk, the reserved Malaysian Peanut Satay Sauce and salt. Stir. Cover and bring to the boil. Stir. Reduce heat and simmer covered for 10 minutes. Remove from the heat and allow to stand for 10 minutes to complete cooking.
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What do I need?
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500 g chicken tenderloins
210 g pouch Wattie’s WOK Creations Malaysian Peanut Satay Stir-Fry Sauce
Handful fresh coriander leaves
Roasted peanuts, chopped (garnish)
1 ¼ cups jasmine rice, rinsed in cold water and drained
2 cups cold water
½ cup Trident Premium Coconut Milk
¼ cup (reserved) Wattie’s WOK Creations Malaysian Peanut Satay Stir-Fry Sauce
1 tsp salt
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