Written by Zac’s Meats

Ingredients

• 1½ tbsp soy sauce
• 1½ tsp honey
• 1 tsp ground turmeric
• 2 garlic cloves, crushed
• 1 tbsp peanut oil
• 700g chicken tenderloins, halved lengthways
• 1 1/3 cups jasmine rice
• 6 green onions, sliced diagonally
• 1 cup satay sauce
• ¼ cup coconut milk
• Olive oil cooking spray
• Steamed Asian greens, to serve

Instructions

1. Soak skewers in water for 30 mins.
2. Combine soy sauce, honey, turmeric, garlic and oil into a ceramic bowl. Add chicken pieces. Turn to coat well.
3. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.
4. Cook rice, following packet directions. Use a fork to separate grains. Add green onions.
5. Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring for 2 minutes or until heated through.
6. Preheat a barbecue grill or a chargrill on medium. Spray skewers with oil, cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens. Enjoy…