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Satay Chicken with Manuka Honey and Rice

Perfectly cooked Chicken Skewers with the most flavourful Manuka Honey Satay Sauce and fragrant Rice. You just may find yourself making this recipe on repeat as it is simple to make and the flavour rewards are spectacular!

Helpful Tips


  • In addition to being delicious, I find this meal to be healthy. I use chicken tenderloins which are from the chicken breast and instead of using sugar, I have substituted it with Manuka Honey.

  • For my Satay Sauce, I have combined peanut butter with soy sauce, red curry paste, lime and Manuka Honey. Now, you will have to trust me on this one. The curry gives this meal a real Indonesian flavour, the kind you taste from a restaurant and it is spectacular.

  • Manuka Honey is native to New Zealand. Its antibacterial properties is what sets it apart from traditional honey. Additionally, it has antiviral, anti-inflammatory, and antioxidant effects.


  • What skewers should I use? If you're using wooden skewers for your chicken satay, soak the wooden skewers in water for an hour beforehand, so they're less likely to burn.

  • How long should I marinate the chicken? You can marinate the chicken for 20 minutes and for up to 5 hours.

  • Can I use a different cut of chicken? You can use chicken breast or even the chicken thigh fillet. You will just need to change the cooking time depending on the cut and thickness of the meat.

  • Can I store the leftovers? Definitely! Keep any leftovers in an airtight container in the fridge and store them for up to 3 days. Reheat well before serving.


To make this recipe is pretty straightforward.

  1. Marinade the chicken and in meantime cook your rice. You can choose to cook it on the stovetop, in a rice cooker, or buy ready-made microwave rice.

  2. Then prepare the satay sauce by combining the ingredients and heating, so they can blend and combine well together.

  3. Finally, cook the skewers over a grill or pan and bring it together.

Watch How to Make It

Other Chicken Recipes

Miso Honey Chicken with Pickled Cucumber

Chicken Provençal with Olives and Artichokes

Chicken and Halloumi Tray Bake

Spaghetti with Chicken in Red Sauce

Easy Chicken Curry Soup

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Happy Cooking, Margaret x

Satay Chicken with Manuka Honey and Jasmine Rice

Serves 4

Prep Time: 20 minutes

Cooking Time: 20 minutes


Chicken Marinade:

500g-600g Hazeldenes chicken tenderloins, approx. 10 pieces

150ml coconut milk, canned

1 tablespoon red curry paste

½ teaspoon salt

½ teaspoon pepper

8-10 skewers

Satay Sauce:

150g peanut butter

150ml water

2 tablespoons Manuka honey

2 tablespoons lime juice

1 tablespoon red curry paste

1 teaspoon soy sauce


1 cup Jasmin rice

1 3/4 cups boiling water

1 teaspoon salt

To Serve:

Crushed peanuts

Wedges of lime

Sliced chilli

Fresh coriander leaves


1. Soak skewers in water for at least 10 minutes to prevent burning.

2. Combine the coconut milk, red curry paste, salt, pepper the chicken to marinade. Coat well, cover, and refrigerate for 20 minutes.

3. In the meantime, cook the rice. Place rice and salt into a 20cm diameter pot. Add boiling water and bring to a boil. Once it begins to boil, reduce to low heat and simmer for 6 minutes, without the lid on. When the majority of the liquid has been absorbed and the surface of the rice is bubbly, place the lid on, and then turn off the heat, and allow it to steam for 14-15 minutes. Do not lift the lid to check. Fluff using a rice paddle or fork and serve.

4. Next prepare the sauce. Add to a saucepan the satay sauce ingredients and over medium heat bring to a simmer. Stir occasionally for 3 minutes or until forms a slightly thick sauce. Turn off heat, cover to keep warm, and set aside.

5. Thread chicken tenderloins onto skewers. Heat a tablespoon of oil on a grilled pan and over high heat cook for 3 minutes on each side or until golden.

6. Serve the rice between plates, top with satay skewers and drizzle with plenty of satay sauce (if the sauce has thickened, add a tablespoon of boiling water and stir). Top with crushed peanuts, chili, coriander and wedges of lime.


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