Chicken Skewers with Thai Coconut Rice

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 1L Campbell's Real Stock - Chicken
  • 270ml light coconut milk
  • 1 1/2 cups jasmine rice
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1/4 cup basil leaves, chopped
  • 4 chicken breast fillets, diced
  • 2 tbsp oil


  1. Place Campbell's Real Stock in a large saucepan and bring to the boil. Add coconut milk, rice, onions and garlic. Stir well until the liquid returns to the boil.

  2. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and allow to stand for 5 minutes before lifting the lid. Stir in the basil and serve.

  3. Whilst the rice is cooking thread chicken onto 8 skewers. Heat oil in a frying pan, add chicken skewers and cook for 3-4 minutes on each side, or until chicken is golden and cooked through. Serve with Thai Coconut Rice and some steamed green vegetables.

  4. TIP: For variation the chicken skewers can be cooked on the barbecue. Other skewers can also be served with the rice, such as prawn, fish or beef.


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