Chicken Satay Skewers with Rice

Prep Time

35 min



Use Within

4-5 days


  • 1 large British chicken breast fillet
  • skewers
  • 1 soy sauce sachet (8ml)
  • spring onion
  • 50g solid coconut cream
  • 1/2 cucumber 
  • 1/2 tsp dried chilli flakes
  • tbsp curry powder 
  • rice vinegar sachet (30ml)
  • 1 Manílife Deep Roast Smooth peanut butter pot (26g)
  • 130g brown rice


  1. Boil a kettle, then soak your skewers in cold water (this prevents them from burning whilst cooking)
  2. Lay the chicken breast flat on a cutting board and slice lengthways into 4 strips
  3. Remove the coconut cream from the sachet, chop it roughly and combine with 200ml boiled water, whisking into a coconut stock
  4. Combine the curry powder and 2 tbsp of the coconut stock with a pinch of salt in a large mixing bowl
  5. Add the chicken strips, mix well and set aside
  6. Add the creamy peanut butter, soy sauce, chili flakes (can't handle the heat? Go easy!), the remaining coconut stock and 1 tsp sugar to a pot over a medium-low heat
  7. Cook for approx. 15-20 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce
  8. Thread 1 chicken strip onto each skewer
  9. Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
  10. Once hot, cook the chicken on each side for 4 min, turning once, or until cooked through (no pink meat!) and slightly charred
  11. These are your chicken skewers
  12. Drizzle your satay sauce on the chicken skewer and ENJOYY




We all know how well peanut butter tastes on toast, in porridge, in over-night oats but we rarely talk about how well peanut butter fits in savoury dishes.

>That’s where our friends @GoustoCooking, always surprise us. They continuously create mouth-watering recipes using ManiLife and this is one of our favourites at the moment. Our peanut butter is used for the satay sauce, which is typical in South East Asia and known for its rich and sweet flavour and is poured over the chicken skewers. We recommend serving it with brown rice and pickled cucumbers – honestly AMAZING.

& Thanks to our friends at @GoustoCooking for creating this wonderful recipe!