Satay Chicken Skewers

Method

1. Cook rice according to packet instructions but replace ½ cup water with ½ can coconut milk.
2. Combine salad ingredients together in a bowl, set aside.
3. Pour in remaining coconut milk in a small saucepan, with peanut butter, soy sauce, and sweet chilli sauce. Place on the stove over medium heat, bring to a gentle boil then reduce the heat and let it simmer for around 5 minutes or until thickened, while stirring occasionally. Set aside once ready.
4. Season chicken with pepper and put through skewers if desired.
5. Heat oil in a large frying pan on the stove over medium high heat. Cook chicken in batches until golden brown on the outside and cooked through.
6. Coat the chicken in the satay sauce or drizzle over top once on the plate.
7. Serve on a plate with coconut rice, salad, and chicken. Use any remaining sauce over the salad.