Satay Chicken With Indonesian Peanut Sauce Recipe

Gluten FreeDairy Free

Here goes one of my favorite recipes! Satay chicken is so easy to make and so dang good!

I love it for a lazy but tasty dinner option, since I just have to marinate and grill the chicken and mix up the peanut sauce.

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satay chicken
Satay Chicken

What do I need to make Satay Chicken?

  • Chicken Breast. Boneless and skinless please.
  • Peanut butter. Adds flavor to and helps bring together the marinade.
  • Lemon zest. Balances flavors in the marinade.
  • Onion. Adds flavor to the marinade.
  • Corainder. Adds flavor to the marinade.
  • Cumin. Adds flavor to the marinade.
  • Cinnamon. Adds flavor to the marinade.
  • Turmeric. Adds flavor to the marinade.
  • Brown sugar. Balances flavors in the sauce.
  • Oil. Helps bring marinade together.
  • Salt. Enhances flavors to the marinade.
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Peanut sauce
Peanut sauce

What do I need to make the Peanut Sauce?

  • Peanut butter. The star of the show.
  • Hot water. Thins out the mixture and makes it more sauce like.
  • Garlic. Adds flavor to the sauce.
  • Chiles. Adds flavor to the sauce. Jalapeno, serrano, and habanero work well but can be substituted for red chili flakes or cayenne pepper.
  • Ginger. Adds flavor to the sauce.
  • Brown sugar. Balances flavors in the sauce.
  • Lime. Balances flavors in the sauce.
  • Soy sauce. Adds flavor to the sauce.
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More Asian Recipes.

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Satay Chicken Skewers With Indonesian Peanut Sauce

Here goes one of my favorite recipes! Satay chicken is so easy to make and so dang good!
Prep Time 45 mins
Course Main Course
Cuisine Indonesian

Equipment

  • Skewer sticks
  • Food processor

Ingredients
  

Satay Chicken Skewers

  • 1 chicken breast boneless
  • 1/2 onion finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp peanut butter
  • 1 1/2 tsp brown sugar
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1 tbsp oil

Indonesian Peanut Sauce

  • 1 cup peanut butter
  • 1 cup hot water
  • 4 cloves garlic minced
  • 1 jalapeno or habanero, serrano, crushed red pepper flakes, cayenne pepper
  • 2 tbsp soy sauce
  • 1 tbsp ginger minced
  • 1 tbsp brown sugar
  • 1 tbsp lime juice

Instructions
 

Satay Chicken Skewers

  • Cut chicken breast into one inch thick slices. Combine all other ingredients together in a bowl. Add chicken to marinade bowl and let marinate for at least 30 minutes.
  • Stick skewers into each slice of chicken and grill until chicken is charred, about 4 minutes on each side. Set aside and serve with Peanut Sauce.

Indonesian Peanut Sauce

  • Combine all ingredients in a food processor and mix until smooth. Serve with Satay Chicken Skewers.

Notes

  • Marinate the chicken for up to 3 hours for the best and tastiest results! I know I know, sometimes we don’t have 3 hours, so be sure to marinate for at least 30 minutes.
  • If you don’t have a jalapeno on hand for the peanut sauce, grab a serrano or habanero pepper. And if you don’t have any of those, some red chili flakes or cayenne pepper will do the trick too!

Thank you for reading my Satay Chicken Skewers with Indonesian Peanut Sauce recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Spicy Crab Sushi Roll Recipe

Dairy Free

Spicy crab roll is the favorite sushi roll of my friend from work. We work next to a couple sushi restaurants so we always order out while on shift. I can’t even tell you how many rolls I’ve eaten at work! I’ve tried many rolls in my day, but she put me onto the spicy crab roll. If you’ve never had it and you like spicy tuna rolls, you’ll like this.

This recipe calls for imitation crab, which you can substitute with real crab if you got it like that, or with something like heart of palm to make it vegan. You can find imitation crab at your local supermarket in the fish section. Imitation crab is a product that uses fish meat to imitate shellfish meat since crab meat can be quite expensive, and it’s actually what most sushi restaurants use in their crab rolls!

For the sticky rice, make sure you make it with sushi rice. It is the only way it will stick to the wraps, and let me tell you that rice is sticky! Besides that, only other special ingredient needed is rice vinegar.

Spicy Crab Sushi Roll

Making sushi isn’t easy the first time, but just like everything else you get better with practice. Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Spicy Crab Sushi Roll Using Imitation Crab

  • Servings: 2 people
  • Difficulty: normal
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Ingredients

  • 1 nori seaweed wrap
  • 1/2 cup cooked sticky sushi rice
  • 5 imitation crab legs
  • 2 tablespoons mayonnaise
  • 1 tsp siracha, or cayenne pepper
  • salt and pepper to taste

Directions

  1. In a bowl, flake the imitation crab legs and add mayonessaise, siracha, and salt and pepper.
  2. Lay out the wrap with the rougher side facing you. Using your fingertips, add the rice to the wrap to and press down evenly.
  3. Once the whole wrap is covered in rice, turn over and place the crab mixture on the wrap in a straight line.
  4. Using parchment paper, roll the wrap around tight and tucked.
  5. Slice through using a sharp knife, dipping in water in between cuts. Serve!

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Indo-Chinese Chilli Chicken Using Seitan Recipe

Dairy FreeVeganVegetarian

This better than take-out chilli chicken has a healthy twist! We are substituting the chicken for seitan. Seitan is made from wheat gluten. Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten. Or, you can buy vital wheat gluten flour and it works the same.

Seitan has a similar consistency as chicken when cooked properly, and if you get your flavors right you aren’t missing out on anything with this simple substitution. This recipe also works with tofu, tempeh, and pretty much anything that you can dredge.

Indo-chinese cuisine is is a distinct cuisine formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It’s a great combination of cultures, and I love experimenting with different cuisines. Skip take-out this week and try this chilli chicken recipe out!

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Indo-Chinese Chilli Chicken Using Seitan

  • Servings: 2 people
  • Difficulty: easy
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This spicy Indo-Chinese style seitan is better than takeout!


Ingredients

  • 2 seitan cutlet
  • 1 cup wet dredging mixture from Vegan Buttermilk Fried Chicken recipe
  • 1 cup dry dredging mixture from Vegan Buttermilk Fried Chicken recipe
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp red chilli sauce
  • 1 tsp honey
  • 1 clove garlic

Directions

  1. Cut the seitan into bite size pieces and set up wet and dry dredging mixtures.
  2. Coat seitan into the dry mixture first, then the wet, then back to the dry.
  3. Place coated seitan onto a pan with oil on low to medium heat and fry on both sides until golden brown.
  4. Once fried, remove from pan and allow any excess oil to drip off.
  5. In a clean pan on low heat, combine remaining ingredients and stir until it has developed into a sauce.
  6. Stir the fried seitan into the sauce and cook for a couple minutes until the seitan is fully coated, stirring frequently.

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Smashed Cucumber Salad Sichuan Style Recipe

Gluten FreeDairy FreeVeganVegetarian

I love cucumbers because they’re so fresh and crispy. However, and I hate to admit it, cucumbers get boring. Luckily, I have put together this smashed cucumber salad recipe for us.

This cucumber salad is originally a Sichuan recipe. They smash the cucumbers until it naturally separate into 3-4 spears, which disrupts its internal structure in an unnatural way leaving some areas completely intact and crisp, while reducing other areas tender. While smashed, it absorbs flavors much faster, making it particularly tasty.

This salad is a refreshing and flavorful way to enjoy a cucumber! Though this recipe is traditionally a bit spicy, you can use the smashed cucumber method with an unlimited kinds of dressings.I paired my salad with fried rice and vegan sesame chicken!

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Smashed Cucumber Salad Sichuan Style

  • Servings: 4 people
  • Difficulty: easy
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This salad is a refreshing and flavorful way to enjoy a cucumber.

Ingredients

  • 2 cucumbers
  • 1 garlic clove
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • ½ tsp olive oil
  • 1 teaspoon sugar
  • 1 tsp red pepper flakes
  • salt and pepper to taste

Directions

  1. Use a cutting board to smash against the cucumber until it naturally splits in 3-4 pieces.
  2. Chop those pieces into bite size cubes.
  3. Add the remaining ingredients and either serve or let chill in the fridge for up to 2 days.

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Sesame Chicken Using Seitan Recipe

Dairy FreeVeganVegetarian

Sesame chicken is a dish you’d find in a Chinese restaurant, however it is not a very authentic Chinese dish. You won’t find battered chicken coated in sweet sauce and tossed in sesame seeds in China. Instead, you’ll find another dish with similar flavor profiles called La Zi Ji. It’s an authentic Sichuan dish that has fried chicken breasts with peppercorns, toasted sesame oil, and chiles.

With that being said, the chances of you finding vegan sesame chicken in China are even slimmer. Matter of fact, the chances of you finding vegan sesame chicken in the USA are pretty slim. That’s why I’ve made this recipe, for people like us.

I used seitan as my protein in this recipe, however this recipe could work with mushroom, jackfruit, tofu, tempeh, etc… The possibilities with this recipe are endless!

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Sesame Chicken Seitan

  • Servings: 4 people
  • Difficulty: easy
  • Print

Ingredients

  • 2 seitan cutlet
  • 1 cup wet dredging mixture from Vegan Buttermilk Fried Chicken recipe
  • 1 cup dry dredging mixture from Vegan Buttermilk Fried Chicken recipe
  • 1 tsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp roasted sesame seeds

Directions

  1. Cut the seitan into bite size pieces and set up wet and dry dredging mixtures.
  2. Coat seitan into the dry mixture first, then the wet, then back to the dry.
  3. Place coated seitan onto a pan with oil on low to medium heat and fry on both sides until golden brown.
  4. Once fried, remove from pan and allow any excess oil to drip off.
  5. In a clean pan on low heat, combine remaining ingredients and stir until it has developed into a sauce.
  6. Stir the fried seitan into the sauce and cook for a couple minutes until the seitan is fully coated, stirring frequently.

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Better Than Takeout Vegetable Fried Rice Recipe

Dairy FreeVeganVegetarian

Fried rice has always been my favorite takeout treat, so I decided to make a vegetable stir-fry my way. This one has a bunch of fresh veggies and a plant based scrambled egg!

I used julienned carrots, scallions, and green peas in my vegetable fried rice. You can use any and as many vegetables as you’d like, I just used what I had on hand.

Asian culture is more vegetable focused, with dishes developing from produce they had on hand to use up old ingredients. This was exactly the case when it came to the development of fried rice; it’s a dish made to incorporate leftovers. If you were to order fried rice in a restaurant now you’d be given the option of several proteins, whereas traditionally this dish was created to incorporate whatever leftovers were lying around.

I substituted the egg in a traditional fried rice with vegan mung bean egg. I have a recipe for it here. It works just as a scrambled egg mixture would.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Better Than Takeout Vegetable Fried Rice

  • Servings: 2 people
  • Difficulty: easy
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Better than takeout stir-fry with fresh vegetables & plant based scrambled egg.

Ingredients

  • ½ carrot
  • ½ cup cooked green beans
  • 1 scallion
  • ¼ cup vegan yellow split pea egg
  • 2 cups cooked rice
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp water
  • ½ tsp all purpose seasoning
  • ½ tsp ginger powder or 1 inch fresh ginger
  • ½ tsp garlic or 2 cloves fresh garlic
  • salt and pepper to taste

Directions

  1. In a large pan, cook vegan egg until it is a scrambled consistency.
  2. Add vegetables and fresh aromatics and cook for a minute and then add rice.
  3. Add the remaining ingredients all at once except the water and the soy sauce. You want to slowly add these two liquids as your frying and stirring your rice.
  4. Check for salt and pepper at this point. Once liquid is absorbed take pan off the heat and serve.

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