Chicken Satay Skewers

450g chicken tenderloins, halved
1/4 cup teriyaki marinade 
2 tbs crunchy peanut butter
1 tsp soy sauce
1 tbs sweet chilli sauce
2 tbs light coconut milk
2 tsp ginger, freshly grated
1/3 cup coriander leaves
2 cups steamed white rice


1. Combine chicken and teriyaki marinade in medium bowl. Cover and refrigerate for 30 minutes. Thread chicken onto 8 wooden skewers.


2. Combine peanut butter, sauces, coconut milk, ginger and 1 tbs water in a small saucepan. Stirring over low heat for 2-3 minutes or until heated through.


3. Preheat BBQ or chargrill pan over medium high heat. Cook skewers for 4-5 minutes each side or until chicken is cooked through. 


4. Serve skewers on rice, drizzled with sauce and sprinkled with coriander.


NOTE: Soak skewers in cold water for 30 mins before using. This prevents the skewers from burning durning cooking.