700g chicken tenderloins or breast cut into slices
1 cup Whitlocks Peanut Satay Sauce
¼ cup coconut milk
Rice and steamed Asian greens to serve
Get down to business:
Chuck soy sauce, honey, turmeric, garlic and oil in a bowl and mix. Add chicken pieces and turn to cover them in the sticky goodness. Thread chicken onto skewers. Spoon over marinade. Cover, refrigerate for 1 hour
Place peanut satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring for 2 minutes or until heated through.
Preheat a barbeque grill or char grill pan on medium heat. Spray chicken skewers with spray oil. Cook for 6 minutes, turning, or until cooked through. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens. Easy as.