From the aromatic coconut rice to the homemade peanut sauce, there’s a lot to love in this chicken satay skewers recipe.
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.
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.
Heat the oil in a wok over high heat. Add the bok choy and cook, tossing, for 2 mins or until just tender.
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.