Vegan ChickenSataywithPeanut & Coconut Sauce. 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 a bowl, whisk all ingredients together until the sauce is smooth. Preheat oven to 400ª. Place all the ingredients in a medium bowl and mix well, roll 2 tablespoon sized balls onto a baking sheet and bake for 15 minutes or until the center of the meatballs registers 165° on a meat thermometer
Then I whipped up a spicy sweet dippingsauce made with apricot jam. I coated chicken tenders in a mixture of peanut butter and coconut milk, then breaded them with crispy Panko breadcrumbs
What could be better to pair it with than some dipping ready chicken. The creamy sauce in this recipe has big overtones of peanut butter but, is combined with tangy tamari, citrus, and just a hint of brown sugar
Repeat with remaining chicken and vegetables. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken
Serve the skewers over vegetable salad, with a bowl of coconut peanutsauce for dipping. Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp
Season both sides of chickenwith salt and black pepper and set aside. While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar
Serve chicken hot, with some sauce on the side for dippingchicken pieces. Put chicken pieces and in Ziploc bag, pour in marinade, then seal bag and turn over several times so chicken is well-coated with marinade
In skillet, cover chickenwith water. garnish with coriander 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
Comments
Log in or Register to write a comment.