DDD Ep. #20 – Vegan Chicken Satay with Peanut Coconut Sauce

All Photos © Christine Elise McCarthy 2017

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a video to accompany it.  Please – subscribe to my channel on Youtube.  Www.VideoVegan.com.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

Vegan Chicken Satay with Peanut & Coconut Sauce and Spicy Thai Red Curry & Coconut Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

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

 

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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)

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

or my Vegan Chicken Salad Wraps (below).

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.

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

 

 

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.

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.

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!