Chicken Satay with Peanut Sauce and a Side of Cucumber Salad Recipe
Vegan satay skewers glazed with rich peanut sauce, served alongside a refreshing cucumber salad.
Ingredients
- 14 oz vegan chicken strips or tofu
- 1 cup peanut butter smooth
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp grated ginger
- 2 garlic cloves minced
- 1 large cucumber thinly sliced
- 1 tbsp rice vinegar
- Salt and pepper to taste
Instructions
- Soak wooden skewers in water for 10 minutes.
- Mix peanut butter, soy sauce, maple syrup, lime juice, ginger, and garlic for sauce.
- Thread vegan strips onto skewers.
- Brush skewers with half the peanut sauce.
- Grill or bake skewers at 400°F (200°C) for 12-15 minutes, turning once.
- Toss cucumber slices with rice vinegar, salt, and pepper.
- Serve skewers with remaining peanut sauce and cucumber salad.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
Vitamins and minerals (per serving)
- Vitamin C: 20%
- Calcium: 15%
- Iron: 18%
- Vitamin A: 12%
- Magnesium: 10%
Additional notes/tips to enhance flavor
- Add chili flakes to peanut sauce for a spicy kick.
- Swap lime juice for lemon if preferred.
- Serve with steamed rice or quinoa for a complete meal.