Satay Chicken Recipe

Prepare marinade and marinate

In a medium bowl whisk together coconut milk, soy sauce, brown sugar, lime juice, chopped cilantro, chopped basil, minced garlic, ground coriander, ground cumin and salt until smooth. Add the plant-based chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more flavor).

Cook mock chicken

Heat a grill pan or skillet over medium-high heat and brush lightly with vegetable oil. Remove mock chicken from marinade, letting excess drip off. Place pieces in a single layer, cook 3–4 minutes per side until nicely browned and heated through (timing depends on product—follow package guidance for doneness). If using skewers, thread pieces and grill 3–5 minutes per side. Transfer to a plate and rest 3 minutes.

Make peanut sauce

In a small saucepan or bowl combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, grated ginger, minced garlic and sriracha. Warm gently over low heat while whisking until smooth and glossy. If sauce is too thick, whisk in warm water 1 tablespoon at a time until you reach a pourable but rich consistency. Taste and adjust salt, lime or chili as desired. Keep warm or let cool to room temperature if serving chilled.

Assemble salad

In a bowl combine the thinly sliced cucumbers and red onion. Add chopped cilantro and mint. In a small cup whisk together lime juice, rice vinegar, sugar, salt and black pepper until sugar dissolves. Pour dressing over cucumber mixture and toss gently to combine. Let sit 5–10 minutes to allow flavors to meld.

Plate a portion of the cucumber herb salad, arrange the cooked mock chicken pieces on top or alongside, and drizzle generous spoonfuls of the peanut sauce over the mock chicken. Sprinkle crushed roasted peanuts, additional cilantro leaves, and chopped spring onions over the dish. Serve with lime wedges on the side for extra brightness.

If preferred, serve skewered mock chicken with a side bowl of peanut sauce for dipping and the cucumber salad as a refreshing accompaniment.