Coconut cashew rice with sticky chicken skewers

A finger-licking island style treat. You can also serve the fillets whole and flattened schnitzel-style.

Less than 1 hour

Serves 4 


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  • 2 cups (500ml) jasmine rice 
  • 1 can (400g) coconut milk 
  • 1 cup (250ml) water 
  • ½ Tbsp (7ml) fine salt 
  • 2 cardamom pods, crushed (optional) 
  • 1 star anise 
  • ½ packet (50g) cashew nuts, toasted and roughly chopped 
  • Handful fresh coconut shavings 


  • 6 (about 600g) PnP free-range chicken breast fillets 
  • Salt and milled pepper 
  • Olive oil or canola oil, for frying 
  • Grated peel of 2 limes + wedges for serving 
  • Fresh coriander, for serving 


Sticky sauce: 

  • ⅓ cup (80g) soy sauce
  • Juice (60ml) and grated peel of 2 limes
  • 3 Tbsp (45ml) honey 
    2cm knob fresh ginger, finely grated
  • 3 cloves garlic, grated
  • Pinch chilli flakes (optional) 



  1. Rinse rice in a sieve under cold running water until it runs clear. 
  2. Combine coconut milk, water, salt and spices in a medium-sized pot and bring to a boil. 
  3. Add rice and stir to distribute evenly. 
  4. Simmer over medium heat for 15-20 minutes, not stirring, until almost all liquid is absorbed. Remove from heat, cover and keep warm. 
  5. Slice chicken breasts into ribbons, thread on 4 skewers and season. 
  6. Heat oil in a pan on high heat and sear chicken to brown on all sides, about 4 minutes.  
  7. Combine sauce ingredients and pour over chicken, cooking for 8-10 minutes until sauce thickens. 
  8. Fluff up rice using a fork and stir in cashews and coconut flakes. 
  9. Serve chicken on rice, scattered with lime peel and wedges and coriander. 



Browse more recipes chicken recipes here.


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