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Satay chicken skewers with coconut rice

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  • Dairy free
  • Egg free
  • Lactose free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

From the aromatic coconut rice to the homemade peanut sauce, there’s a lot to love in this chicken satay skewers recipe.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Satay chicken skewers with coconut rice


  • 1 cup (200g) Coles Long Grain White Rice
  • 400g can Coles Coconut Milk
  • 500g Coles RSPCA Approved Chicken Breast Diced
  • 1/2 cup (140g) Coles Crunchy Peanut Butter
  • 1 tbs soy sauce
  • 1 tsp dried chilli flakes (optional)
  • 2 tsp olive oil
  • 1 bunch baby bok choy, halved
  • 1/2 bunch coriander, sprigs picked

Nutritional information

Per serve: Energy: 2677kJ/640 Cals (31%), Protein: 42g (84%), Fat: 37g (53%), Sat Fat: 15g (63%), Sodium: 608mg (30%), Carb: 33g (11%), Sugar: 5g (6%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the rice, 3/4 cup (185ml) coconut milk and 1 cup (250ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low. Cover and simmer for 12 mins or until the liquid is absorbed and rice is tender. Use a fork to separate the grains.
  2. Step 2

    Meanwhile, thread the chicken onto 8 small metal or soaked bamboo skewers. Heat a chargrill on high. Cook the chicken, turning, for 8 mins or until chicken is cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

  3. Step 3

    Place the peanut butter, soy sauce, half the chilli flakes, if using, and the remaining coconut milk in a small saucepan over medium heat. Whisk for 3 mins or until the peanut butter melts and mixture is heated through.

  4. Step 4

    Heat the oil in a wok over high heat. Add the bok choy and cook, tossing, for 2 mins or until just tender.

  5. Step 5

    Spoon the rice mixture onto a serving platter. Top with the chicken and bok choy. Drizzle with the peanut sauce. Serve with coriander and remaining chilli flakes, if using.

Recipe tip

Use it up:
For some tasty and creative ways to make the most of the other half-bunch of coriander, check out how we Use It Up Herbs.