Get ready for a yummy adventure with your little ones! This Chicken Satay recipe is not only delicious, but also perfect for making with kids. It is a delightful dish that will excite their taste buds and spark their creativity in the kitchen. So, tie those apron strings, gather your ingredients, and let’s embark on a fun-filled cooking journey!
Who doesn’t like peanut butter? It’s creamy, nutty, and irresistibly delicious.This recipe brings together the beloved flavours of peanut butter and Southeast Asian cuisine, making it a delightful choice for both kids and adults alike.
As an extra bonus, this recipe cleverly hides a vibrant medley of vegetables behind the familiar and delicious taste of peanut butter, making it a clever trick to get even the pickiest of eaters happily devouring their greens without much protest!
INGREDIENTS IN THE CHICKEN SATAY RECIPE
- Mild curry powder
- Ginger
- Garlic
- Coconut milk
- Chicken breast
- Basmati rice
- Crunchy peanut butter
- Kecap manis
- Bok choy
- Snow peas
Absolutely! While chicken is traditional for satay, you can easily substitute it with beef, shrimp, tofu, or even vegetables for a vegetarian version.
Yes, you can customize the spice level by adding more or less curry powder according to your preference. Feel free to experiment and find the perfect balance for your taste buds.
Of course! Grilling the skewers on a barbecue adds a smoky flavor to the dish. Just make sure to oil the grill grates to prevent sticking and adjust cooking times as needed.
If you don’t have bamboo skewers on hand, you can use metal skewers or wooden skewers that have been soaked in water. Soaking the skewers helps prevent them from burning during the cooking process.
Absolutely! The satay sauce can be made ahead and reheated when ready to serve. Just store it in an airtight container in the refrigerator and gently heat it on the stovetop or in the microwave before drizzling over the skewers.
Certainly! You can get creative and add or replace with other vegetables like bell peppers, onions, broccolini or zucchini. Just ensure they are cut into similar-sized pieces for even cooking.
If you don’t have kecap manis (sweet soy sauce), you can use a combination of regular soy sauce and a sweetener like honey or brown sugar to achieve a similar flavor profile.
Absolutely! Feel free to pair the chicken satay with other types of rice, quinoa, or even noodles for a delicious and filling meal.
Remember, don’t be afraid to get creative and make this recipe your own. Enjoy the process of cooking with your kids and have fun exploring different flavours and variations!
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Chicken Satay Skewers
Ingredients
- 2 tsp Mild curry powder
- 2 cm Ginger, peeled and finely grated
- 2 cloves Garlic, peeled and finely chopped
- 400 ml Coconut milk
- 600g Chicken breast, diced
- 12 Bamboo skewers, soaked in water
- 300g Basmati rice
- 1/4 cup Crunchy peanut butter
- 2 tsp Kecap manis
- 1 tbs Vegetable oil
- 4 Bok choy, leaves separated
- 120g Snow peas, trimmed, cut in half lengthways
Instructions
- Combine curry powder, ginger, garlic and 2 tablespoons of coconut milk in a bowl. Add chicken and stir to coat well. Cover and marinate for 20-30 minutes.
- Meanwhile, cook the rice in the saucepan as per packet directions. Thread chicken onto skewers and set aside. Preheat grill to high.
- To make the satay sauce, heat the remaining coconut milk, peanut butter and kecap manis in a small saucepan over a medium-low heat. Cook, stirring, for 5 minutes or until combined and heated through. Cover to keep warm.
- Brush chicken with oil. Cook under preheated grill for 3 minutes each side or until golden and cooked through. Meanwhile, bring a medium saucepan of salted water to the boil. Add snow peas and bok choy and cook for about 2 minutes until just tender. Drain well.
- Serve skewers immediately with greens and rice. Drizzle over satay sauce and serve remaining sauce on the side.
Notes
Tip: Soaking the skewers will help the chicken to slide off
Looks amazing!