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Chicken Satay (Indonesia)

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Indonesian-style chicken satay made with coconut milk, warm spices, and grilled on skewers. This classroom-friendly version focuses on marinating, threading skewers, and safe grilling or oven-broiling. Serve with a simple peanut sauce kids can help mix.
  • Category: Dinner
  • Grill or Broil
  • Skill Level: Intermediate
chicken satay skewers with peanut sauce - PXB

Prep: 15 minutes | Marinate: 2–8 hours | Cook: 10–12 minutes | Yield: 4 servings

Ingredients

Chicken Satay

  • 1 cup unsweetened coconut milk
  • 1½ teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 1 tablespoon soy sauce
  • 1–2 cloves garlic, finely chopped
  • 2 teaspoons cornstarch
  • 1 lb chicken breasts, cut into strips
  • Bamboo skewers (soaked in water 30 minutes)

Peanut Sauce

  • 1/2 cup half-and-half
  • 1/2 cup chunky peanut butter
  • 1/4 cup coconut milk (not cream of coconut)
  • 2 teaspoons sugar
  • 1–2 teaspoons crushed red pepper flakes (or 1/4 teaspoon red pepper sauce)

Instructions

  1. In a zip-top bag or medium bowl, mix coconut milk, curry powder, coriander, soy sauce, garlic, and cornstarch.
  2. Add chicken strips, seal or cover, and marinate for several hours or overnight in the refrigerator.
  3. Thread marinated chicken strips onto soaked bamboo skewers.
  4. Grill over medium heat (or broil in the oven) for 10–12 minutes, turning occasionally, until chicken is cooked through.
  5. Serve warm with peanut sauce.

Peanut Sauce Instructions

  1. Add all peanut sauce ingredients to a jar with a lid and shake well, or whisk together in a bowl until smooth.

Kid-Friendly Tips

  • Kids can help whisk the marinade and shake the peanut sauce.
  • Use blunt skewers or let adults handle threading if needed.
  • For mild flavor, reduce or skip red pepper in the sauce.

Notes

If grilling isn’t available, broil skewers on a foil-lined baking sheet, turning once. Peanut sauce thickens as it sits—add a splash of milk if needed.

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Recipe, image and content from Kids-Cooking-Activities.com