This flavorful, naturally dairy-free Thai chicken satay recipe is a blast from the past. It’s one of those dishes that is easy to make, and tastes amazing, but that I seem to forget about. So we’re revisiting it today! This post now includes options for all – gluten-free, nut-free, soy-free, and even peanut-free.
Thai Chicken Satay with Peanut Sauce, Cucumber Salad & Options for All
This is a truly versatile recipe. You can serve it as an appetizer at a gathering, as a small plate for a tapas-style dinner, or as the entire entrée for a healthy meal. It is light enough for summer, but rich enough to enjoy when cooler weather hits.
You can make each component ahead, and even at different times. Despite the amount of ingredients, they really are fast and easy to throw together.
And of course, you can modify the recipe to fit your dietary needs or pantry. We’ve include several easy swaps to make this entire recipe allergy-friendly. And if you need to omit garlic, ginger, scallions, or peanuts, it won’t affect the recipe dramatically. The recipe was originally shared with us by Nakano, the makers of rice vinegar. They suggest using their roasted garlic rice vinegar or regular seasoned rice vinegar, which can add even more flavor.
Special Diet Notes: Thai Chicken Satay
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, and tree nut-free.
- For soy-free Thai Chicken Satay, use coconut aminos in place of the soy sauce and soy-free hoisin sauce. In a pinch, you can use the coconut aminos to replace the hoisin sauce, too.
- For peanut-free Thai Chicken Satay, substitute sunflower seed butter for the peanut butter, omit peanut garnishes, and substitute your favorite cooking oil for the peanut oil.
- 2 tablespoons soy sauce or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- 2 teaspoons ground turmeric
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced fresh ginger
- ½ teaspoon ground coriander
- 1 pound thinly sliced chicken breast
- Fresh cilantro, for garnish
- ¾ cup full-fat or lite canned coconut milk
- ¾ cup smooth peanut butter
- ¼ cup chopped scallions
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce (use gluten-free, if needed)
- 2 tablespoons honey
- 2 tablespoons chopped cilantro
- 1 tablespoon toasted sesame oil
- 2 teaspoons lime juice
- 1 teaspoon minced jalapeno
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- Chopped peanuts, for garnish (optional)
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- ½ teaspoon toasted sesame oil
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ thinly sliced English cucumber
- 1 thinly sliced carrot
- 1 thinly sliced scallion
- ¼ cup chopped peanuts, for garnish
- Soak 15 bamboo skewers.
- In a large bowl, whisk together the combine soy sauce, rice vinegar, peanut oil, turmeric, sesame oil, ginger, and coriander.
- Add the sliced chicken breast, and stir to evenly coat.
- Cover the bowl and refrigerate for about 2 hours.
- When ready to cook, heat your grill or grill pan to medium heat.
- Skewer the chicken on the soaked bamboo skewers. Cook the chicken skewers for 2 minutes on each side, or until cooked through.
- Serve the Thai chicken skewers garnished with cilantro, and with the peanut sauce and cucumber salad on the side.
- In a food processor or blender, process the coconut milk, peanut butter, scallions, rice vinegar, hoisin sauce, honey, cilantro, sesame oil, lime juice, jalapeno, garlic, and ginger, until smooth.
- Pour the sauce into a dish, cover, and refrigerate until it’s time to serve.
- When serving, garnish the sauce with chopped peanuts, if desired.
- In a large bowl, whisk together the rice vinegar, sugar, toasted sesame oil, salt, and red pepper flakes.
- Add the sliced cucumbers, carrots, and scallions, and stir to evenly coat.
- Cover the bowl let the salad marinate for 15 minutes or more.
- Before serving, garnish with the chopped peanuts.