Vegan ChickenSataywithPeanut & CoconutSauce. for the chickensatay. Plate the chicken & drizzle with a light bit of the peanut-coconutsauce (reserve some because there is a lot of sauce)
In skillet, cover chickenwith water. garnish withcoriander leaf. Add chicken, carrot and green onions. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper
Preheat cooking oil in a medium to large sauce pan. In Indonesia, they usually prepared with cabbage and/or lettuce, boiled potatoes, hard-boiled eggs, sometimes fried-tofu or tempeh and then drizzled in creamy peanutandcoconut milk dressing
Garnish each serving withcoriander sprig. Meanwhile, peel and devein shrimp. Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauceand remaining salt
Repeat with remaining chickenandvegetables. I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them
Summer's here and there are so many fresh fruits and veggies available to make so many great meals. This meal was not only refreshing but also very tasty
stir-fry fan too, check out Grilled Beef andVegetable Stir-Fry withMandarinSauce, Chicken Stir-Fry with Pineapple and Pecans, or Shrimpand Pineapple Stir-Fry for Two
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