Preheat the oven to 200°C, 180°C fan, 400°F, gas 6. Soak 12 small wooden skewers in plenty of cool water for 30 minutes to prevent them scorching (or use metal skewers and dispense with this step).
Start by making the sauce. Combine the coconut milk, peanut butter, lime juice, soy sauce, ginger, garlic and chilli (if using) in a blender or small food processor. Blend until almost smooth (the sauce should retain a bit of texture).
Stir 3 tablespoons of the sauce into the chicken strips in a bowl, coating them all evenly. Thread each chicken strip onto a soaked skewer and space out on a greased baking sheet. Bake for 15 minutes, until well-cooked and turning golden with no pink showing. Serve with the remaining satay sauce to dip the chicken in. For very young children, remove the skewers before serving.
Tip: Though there is only a touch of chilli in this satay sauce, making it very mild, do leave it out altogether if you are feeding young children.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.