Chicken Satay Recipe

Coconut milk: Provides a creamy base for the satay sauce, adding a rich and slightly sweet flavor.

Peanut butter: Adds a nutty and creamy texture to the sauce, essential for the classic satay taste.

Soy sauce: Contributes a salty and umami flavor, balancing the sweetness of the other ingredients.

Maple syrup: Adds a touch of sweetness to the sauce, enhancing the overall flavor profile.

Curry powder: Infuses the sauce with a warm and aromatic spice blend.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Ground ginger: Provides a hint of warmth and spice, complementing the other flavors in the sauce.

Vegan chicken strips: The main protein component of the dish, absorbing the flavors of the marinade and grilling to perfection.

When preparing the vegan chicken strips for grilling, ensure they are evenly coated with the satay sauce by using a brush or your hands. This helps to infuse the flavors deeply into the vegan chicken and ensures a more uniform taste. Additionally, if you have time, marinate the strips for longer than 15 minutes, ideally up to a few hours, to enhance the flavor absorption.

• vegan chicken strips - Substitute with tofu: Tofu is a versatile and protein-rich alternative that absorbs flavors well, making it a great substitute for vegan chicken strips.

• vegan chicken strips - Substitute with tempeh: Tempeh has a firm texture and a nutty flavor, which makes it an excellent stand-in for vegan chicken strips in satay recipes.

• vegan chicken strips - Substitute with seitan: Seitan has a chewy texture similar to meat and can easily take on the flavors of the marinade, making it a suitable replacement for vegan chicken strips.

• Allow the vegan chicken strips to cool completely before storing. This helps maintain their texture and flavor.
• Transfer the cooled vegan chicken strips to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the satay sauce separately in another airtight container. This prevents the vegan chicken strips from becoming soggy.
• Place both containers in the refrigerator. The vegan chicken strips can be stored for up to 3-4 days, while the satay sauce can last up to a week.
• For freezing, lay the vegan chicken strips in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the vegan chicken strips to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the satay sauce in ice cube trays for easy portioning. Once frozen, pop the cubes out and store them in a freezer-safe bag or container.
• When ready to use, thaw the vegan chicken strips and satay sauce in the refrigerator overnight. Reheat the vegan chicken strips in a skillet over medium heat until warmed through, and gently warm the satay sauce in a saucepan or microwave.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover vegan chicken strips on a baking sheet lined with parchment paper.
  3. Cover the vegan chicken strips with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Serve with the remaining satay sauce on the side.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of coconut oil or olive oil to the skillet.
  3. Place the leftover vegan chicken strips in the skillet.
  4. Cook for about 3-5 minutes on each side, or until heated through.
  5. Serve with the remaining satay sauce on the side.

• Microwave Method:

  1. Place the leftover vegan chicken strips on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Ensure the vegan chicken strips are heated evenly.
  5. Serve with the remaining satay sauce on the side.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover vegan chicken strips in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Ensure the vegan chicken strips are heated through and slightly crispy.
  5. Serve with the remaining satay sauce on the side.

• Mixing bowl: A large bowl used to combine the ingredients for the satay sauce.

• Whisk: A utensil used to mix the ingredients thoroughly to form a smooth satay sauce.

• Measuring cups: Tools used to measure the coconut milk and peanut butter accurately.

• Measuring spoons: Tools used to measure the soy sauce, maple syrup, curry powder, garlic powder, and ground ginger precisely.

• Grill: An appliance used to cook the marinated vegan chicken strips, giving them a slightly charred flavor.

• Tongs: A utensil used to handle and turn the vegan chicken strips on the grill.

• Serving dish: A plate or platter used to serve the grilled vegan chicken strips with the remaining satay sauce.