16.7K Views 12 years ago

Chicken-Free Satay With Peanut Dipping Sauce
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

Order with Instacart Download Our App

Miss Chicken? Try These Yummy Alternative Recipes

Discover more recipes with these ingredients

Chicken-Free Satay With Peanut Dipping Sauce

Dairy Free

OMG! We are talking layers of yumminess. These amazing, flavorful chicken doppelgangers are covered in a marinade of sweet, salty, spicy, and citrus and grilled to a caramelized perfection. That same marinade gets incorporated with coconut milk and peanut butter into a dipping sauce that is rich and creamy. Satay... Read More

Ingredients You Need for Chicken-Free Satay With Peanut Dipping Sauce [Vegan]

For the Marinade:

1/3 cup low sodium, gluten-free tamari
3 tablespoons toasted sesame oil
Zest and juice of 1 lime
2 garlic cloves, minced
2 teaspoons brown sugar
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon Kosher salt
1/2 teaspoon black pepper
A pinch of cayenne pepper (optional)

For the Peanut Dipping Sauce:

1/3 cup coconut milk
1/2 cup smooth peanut butter
1/3 cup reserved marinade
1/2 cup water

For the Satay:

12 ounces of vegan chicken, tofu, or seitan
Canola oil, for the grill
Fresh parsley and lime wedges for garnish

Order with Instacart Download Our App

How to Prepare Chicken-Free Satay With Peanut Dipping Sauce [Vegan]

Soak the bamboo skewers in warm water for about 20 minutes. One package of Chicken-Free Strips will make about 8 satay. While they are soaking, prepare the marinade. Combine all ingredients for the marinade and whisk until smooth. Separate 1/3 cup of the marinade and set aside to use in the dipping sauce.
Prepare the dipping sauce by combining the peanut butter, coconut milk and the reserved 1/3 cup of marinade. Whisk well, adding water until the sauce is the consistency you want. I added about ½ cup of water. I wanted it on the thinner side. Refrigerate until ready to use. The sauce will taste different after it’s been refrigerated for a while. Better. It will taste a lot better. The flavors need time to develop and mingle.
To prepare the skewers, carefully skewer 2 chicken-free strips on each skewer. Do it slowly to ensure it doesn’t tear the strip. Lay the skewers in a long bowl or dish and pour the marinade over them. Make sure each is thoroughly coated using a pastry brush. Refrigerate for 1 hour.
Heat a grill pan over medium-high heat. Spray or brush some canola oil on the grill so the food doesn’t stick. Grill each satay skewer for 5-6 minutes, turning it so it gets grilled on all sides. Garnish with parsley and lime wedges. Serve with dipping sauce.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.