Satay chicken is a perennial crowd-pleaser and this simple, one-tray version is a certified hit with the kids. Mild and full of delicious peanutty flavour, there is hardly any chopping involved, making it the perfect dinner to get some little hands helping in the kitchen.
Preheat oven to 200°C fan-forced. Place peanut butter, kecap manis, sweet chilli sauce, oil and coconut milk in a bowl and mix to combine. Remove half and set aside in a smaller bowl to reserve for serving. Place the remaining satay sauce in a bowl large enough to fit the chicken.
Boil the kettle. Add chicken to bowl of satay sauce and season with salt and pepper. Mix well to coat and set aside while you prepare the next step.
Place rice in the base of a medium baking dish. Pour over 310ml (1¼ cups) boiling water from the kettle. Add a pinch of salt and stir to combine.
Place chicken on top of rice and cover with foil. Transfer to oven and bake for 20 minutes or until chicken is cooked and rice is tender. While chicken and rice are cooking, continue with step 5.
Trim cucumber and cut into 1cm pieces.
Turn overhead grill to high. Remove foil from baking dish and place chicken and rice under grill for 3–4 minutes or until the chicken is golden brown. Remove chicken from rice and slice. Divide rice between bowls, top with chicken and serve with cucumber and reserved satay sauce.