Ingredients

• 1 1/4 cups Jasmine Rice
• 6 chicken thigh fillet
• 1 tblspn vegetable oil
• 2 cloves garlic, crushed
• 2 tspn grated lemon rind
• 2 tspn sesame seeds
• 1 tblspn Ayam Thick Soya Sauce
• 1 tblspn vegetable oil, extra
• 1 red onion, cut into thin wedges
• 2/3 cup Ayam Mild Satay Sauce
• 140ml can Ayam Coconut Milk
• 1/3 cup water
• 2 tablespoons lemon juice

Instructions

Cut chicken into 4cm pieces, combine in a bowl with oil, garlic, lemon rind, sesame seeds and thick soya sauce. Thread onto 12 skewers. Pan-fry, grill or char-grill over medium heat for 3 minutes on each side or until just cooked through. Meanwhile, heat the extra oil in a small saucepan. Add onion and stir-fry for 2 minutes or until tender. Add satay sauce, coconut milk, water and lemon juice, stir over medium heat until hot. Meanwhile, cook the rice according to instructions on the packet.
Serve the rice with the chicken skewers and satay sauce.

Tips

If using wooden skewers, soak in water for 30 minutes before using to prevent burning.