This simple, oven-baked satay delivers addictive peanut flavour with minimal effort. Served on a bed of lemongrass-hued rice and topped with a zesty cucumber salad, it’s the perfect balance of fresh and filling.
Preheat oven to 200°C fan-forced. Place satay sauce, coconut milk and 20ml (1 tablespoon) kecap manis in a small saucepan over medium heat and stir to combine. Bring to a rapid simmer and cook for 5–6 minutes or until slightly thickened. Remove from heat and allow to cool slightly.
Cut lemongrass into quarters (use only half the stalk and freeze remainder for another use). Use the back of a knife to bruise lightly.
Place lemongrass and rice in a saucepan with 310ml (1¼ cups) cold water over medium heat. Bring to the boil, reduce heat to low and cover with a lid. Cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
Place chicken on a small, lined baking tray. Sprinkle with turmeric and drizzle with remaining kecap manis. Pour over half the satay sauce and, using tongs, toss to coat chicken. Bake for 18–20 minutes or until chicken is cooked through and dark golden.
Roughly chop cucumber and thinly slice spring onion. Place cucumber and spring onion in a bowl. Cut lime into quarters, squeeze one quarter of the juice over the salad. Season with salt and stir to combine.
Remove lemongrass from rice and discard. Divide rice between bowls and top with chicken, cucumber salad and peanuts. Serve with remaining satay sauce and lime wedges.