Dairy-Free Satay Chicken
Experience a mouthwatering twist on a classic dish with this Dairy-Free Satay Chicken recipe, perfect for anyone seeking a creamy, flavorful meal without any dairy. Tender chicken breast cubes are marinated in a rich, velvety satay sauce made from coconut milk, smooth peanut butter, and soy sauce, complemented by zesty lime juice, aromatic ginger, and a balanced blend of spices including coriander, cumin, and a touch of red chili heat. Quick and easy to prepare, this dish is ready in just 40 minutes, making it an ideal option for weeknight dinners or casual gatherings. Garnished with fresh cilantro and served over steamed jasmine rice, this dairy-free satay chicken delivers bold, satisfying flavors that everyone can enjoy. Whether you’re accommodating dietary needs or simply love exotic, Southeast Asian-inspired cuisine, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 200 ml coconut milk
- 100 grams smooth peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 large garlic cloves
- 1 tablespoon ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 3 tablespoons fresh cilantro
- 2 tablespoons vegetable oil
Instructions
Begin by preparing the chicken breast. Slice it into bite-sized cubes and set aside.
In a mixing bowl, combine the coconut milk, smooth peanut butter, soy sauce, brown sugar, and lime juice. Whisk the mixture until smooth and set aside as the satay sauce.
Finely chop the garlic cloves and grate the ginger. Add these to the satay sauce along with ground coriander, ground cumin, and red chili flakes. Mix well.
Add the cubed chicken to the bowl of satay sauce and toss to coat. Let the chicken marinate for at least 15 minutes to absorb the flavors.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the marinated chicken pieces, ensuring they are spread out evenly in the pan for consistent cooking.
Cook the chicken for about 10-12 minutes, stirring occasionally, until cooked through and golden brown.
Pour the remaining satay sauce into the skillet and reduce the heat to medium. Simmer for another 5 minutes until the sauce thickens and coats the chicken well.
Garnish the dish with freshly chopped cilantro before serving.
Serve the dairy-free satay chicken over steamed jasmine rice or alongside your favorite vegetables for a complete meal.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 39.2 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2067 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
