These peanutty chicken skewers are here to provide the uplift your week needs. Golden with turmeric and caramelisation, these sticks are not designed to inspire self-control. Meaning, you may need to make a double serve of this one!
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Sprinkle chicken skewers with turmeric, salt and pepper and turn to coat.
Heat oil in a frypan over medium-high heat. Add chicken skewers and cook, turning, for 8–10 minutes or until golden and cooked through. While chicken is cooking, continue with step 4.
Place peanut butter, sweet chilli sauce, soy sauce and 20ml (1 tablespoon) water in a bowl and mix to combine. Set aside until ready to serve.
Thinly slice cucumber into rounds. Roughly chop spinach. Juice lime. Place lime juice, coconut milk and a pinch of salt and pepper in a salad bowl and mix to combine. Add cucumber and spinach and toss to coat.
Divide rice, salad and skewers between plates. Drizzle with satay sauce and sprinkle with crispy shallots to serve.