Satay Chicken with Coconut Cauliflower Rice

Ingredients

1. First, place skewers in water to prevent them from burning later.
2. Cut chicken breast into 2cm strips. In a mixing bowl, coat the chicken strips in 1 tbsp of curry paste and set aside in fridge to marinade for at least 10 mins.
3. In a small saucepan, heat peanut butter with 3 tbsp of curry paste over low-medium heat. Add coconut milk, lime juice and fish sauce, mixing well to combine. Remove from heat, stir in Capilano Active Manuka Honey and set aside.
4. Take the cauliflower and grate or use a food processor to pulse to resemble rice.
5. In a large frying pan, heat coconut oil and add cauliflower, coconut milk, cardamom pods and water. Cook, stirring frequently over low heat or until liquid has absorbed and cauliflower rice is tender. Remove from heat and set aside.
6. Meanwhile, thread marinated chicken onto skewers. Cook on grill plate or frying pan for 2 minutes each side or until cooked through and caramelised on outside.
7. To serve, plate cauliflower rice with skewers and brush satay sauce over skewers with extra to serve.
8. Finish with lime wedges, lime zest on rice, cucumber slices and crushed peanuts.

Used in this recipe

Floral Manuka Honey

Distinctly herbaceous, caramel and smooth, Capilano Floral Manuka Honey is made by Aussie bees that have foraged the native Leptospermum (Manuka) flowers. It is as delightful at breakfast as it is squeezed into coffee, baking, marinades and dressings.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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