Satay Chiken Recipe

Prepare marinade

In a medium bowl whisk together coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, chili flakes (if using), vegetable oil and 1/2 tsp salt until combined.

Marinate mock chicken

Add mock chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If short on time, 30 minutes still imparts flavor.

Thread onto skewers

If using bamboo skewers, soak them in water for 30 minutes beforehand. Thread marinated mock chicken pieces onto skewers, leaving a little space between pieces for even cooking. Discard excess marinade (or reserve a small amount for basting if desired — see note).

Cook skewers

Heat a large skillet or grill pan over medium-high heat and brush lightly with oil. Add skewers in a single layer, cook 3–4 minutes per side until edges are golden and heated through (timing varies by product). If grilling, cook over medium heat 3–5 minutes per side. If desired, baste once with reserved marinade during the last minute of cooking (ensure marinade is boiled first).

Rest

Transfer cooked skewers to a plate and rest 2 minutes before serving.

Combine peanut sauce ingredients

In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger and chili paste (if using). Warm over low heat, whisking until smooth and combined.

Adjust consistency and seasoning

If the sauce is too thick, whisk in water 1 tablespoon at a time until you reach a dipping consistency (about 1–2 TBS). Stir in toasted sesame oil and 1/4 tsp salt, taste and adjust with more lime, sugar or soy to balance sweet/salty/sour. Bring to a gentle simmer for 1–2 minutes, then remove from heat and keep warm.

Make quick pickling liquid

In a small bowl whisk together rice vinegar, sugar and 1/4 tsp salt until sugar dissolves.

Assemble salad

Place sliced cucumber and red onion in a bowl, pour the pickling liquid over, add chopped cilantro and toss to combine. Let sit at room temperature for 10 minutes to meld flavors. Sprinkle chopped roasted peanuts on top just before serving.

Arrange satay skewers on a platter with a bowl of warm peanut sauce and a side of cucumber salad. Garnish with extra chopped peanuts, cilantro sprigs and lime wedges. Serve immediately while skewers are warm.