Thai-Style Vegan Chicken Satay Skewers with Peanut Dipping Sauce and Cucumber Salad

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This can be made with faux chicken or real chicken, or beef strips or seafood (like shrimp of chunks of a meaty fish) but it is really good this vegan way.  I always use Beyond Meat (seen above) because it is the best I have found.  The chicken even shreds like real chicken.  It is pretty versatile stuff, too, and can be used in warm dishes or in cold ones – like chicken salad – as I did in my Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado (below)

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or my Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups (below)

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or my Vegan Chicken Salad Wraps (below).

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Anyway – today, I made little satay skewers.  Skewers are not really necessary.  You can just cook the strips up on a grill pan or in a frying pan.  This satay goes really well over rice – drizzled with the sauce – for a more substantial meal.  The cucumber salad is the easiest thing EVER & really puts this recipe over the top – so I strongly encourage you to try it.

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Thai-Style Vegan Chicken Satay Skewers with Peanut Dipping Sauce & Cucumber Salad

Serves 2 as an appetizer – or as a main course over rice

INGREDIENTS

9 oz vegan chicken (or whatever you are making satay from)

olive oil

for the satay marinade

2 garlic cloves – chopped fine

2 Thai bird chilis (or 2 serrano peppers, or 1 jalapeño pepper) – seeded & minced

Juice of 1 lime

2 medium shallots – minced

1 TBS soy sauce or tamari (or fish sauce – if you are not vegan)

1/4 cup cilantro – chopped (optional)

1 tsp curry powder (optional)

1 tsp turmeric (optional)

 

for the cucumber salad

1/4 cup cucumber – thinly sliced

1/4 cup shallots – thinly sliced

2 Thai bird chilis (or 2 serrano peppers, or 1 jalapeño pepper) – seeded & minced

1/4 cup water

1/4 cup white vinegar

1/4 cup sugar

 

for the peanut sauce

3/4 cup lite coconut milk

4 TBS peanut butter (smooth or chunky)

1 TBS chili paste or sriracha

1 TBS sugar

1 tsp soy sauce or tamari (or fish sauce – if you are not vegan)

Juice of 1 lime

1 tsp white vinegar

1/4 cup cilantro – chopped (optional)

 

GARNISH IDEAS – cooked rice, lettuce leaves, cilantro, lime wedges, chopped peanuts

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DIRECTIONS

for the satay marinade

Mix the marinade ingredients & marinate the chicken in the fridge for an hour or so – or more.  Mine sat overnight in the fridge.  I just use the bag the chicken came in to marinate it.

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for the cucumber salad

Mix the water, vinegar & sugar & whisk until the sugar dissolves.  Add the chili peppers, cucumber & shallots.  Stir & store in the fridge until you need it.

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for the peanut sauce

Whisk or shake all the ingredients together.  Taste & add more peanut butter – if you fancy – or more chili paste.  Your call.

for the skewers

Skewer the chicken – if you have a grill pan.  It might be tough to use skewers in a frying pan.  I only stuck the skewers in an inch or so & cut them short with scissors.

Put 1-2 TBS olive oil in a frying pan or spray your grill pan with cooking spray.  Heat on high until the chicken begins to brown (turning a few times) and when the chicken is heated through (or your real meat is cooked) – serve it – either over rice or as an appetizer –  garnished with the peanut sauce & cucumber salad & any other garnish you choose.  Devour!

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