Plant-Based Chicken Satay

Ingredients:

For the Satay Marinade:

• 1 package of Veggie Valley Chicken Strips
• 2 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder

For the Peanut Sauce:

• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup coconut milk
• 2 tbsp soy sauce or tamari
• 2 tbsp brown sugar or maple syrup
• 1 tbsp lime juice
• 1 tbsp sriracha or chili paste (optional, adjust to taste)
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger

For Serving:

• Skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)
• Fresh cilantro for garnish
• Lime wedges for serving
• Cucumber slices (optional)

Instructions:

1. Marinate Veggie Chicken:
   • In a bowl, whisk together soy sauce, brown sugar, sesame oil, lime juice, ground coriander, ground cumin, turmeric powder, garlic powder, and ginger powder.
   • Add the Veggie Valley Chicken Strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
2. Prepare Peanut Sauce:
   • In a medium bowl, combine peanut butter, coconut milk, soy sauce, brown sugar (or maple syrup), lime juice, sriracha (if using), minced garlic, and grated ginger.
   • Whisk until smooth and well combined. Adjust seasoning to taste. If the sauce is too thick, you can thin it with a bit more coconut milk or water.
3. Grill Veggie Chicken:
   • Preheat a grill or grill pan over medium-high heat.
   • Thread the marinated Veggie Valley Chicken Strips onto skewers.
   • Grill for 3-4 minutes on each side, or until the chicken is golden and heated through.
4. Serve:
   • Arrange the grilled satay on a serving platter.
   • Garnish with fresh cilantro and serve with lime wedges.
   • Offer the peanut sauce on the side for dipping.
   • Add cucumber slices if desired for a fresh, crunchy accompaniment.

Step-by-Step Guide:

• Step 1: In a bowl, whisk together soy sauce, brown sugar, sesame oil, lime juice, ground coriander, ground cumin, turmeric powder, garlic powder, and ginger powder. Add the Veggie Valley Chicken Strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
• Step 2: In a medium bowl, combine peanut butter, coconut milk, soy sauce, brown sugar (or maple syrup), lime juice, sriracha (if using), minced garlic, and grated ginger. Whisk until smooth and well combined. Adjust seasoning to taste.
• Step 3: Preheat a grill or grill pan over medium-high heat. Thread the marinated Veggie Valley Chicken Strips onto skewers. Grill for 3-4 minutes on each side, or until the chicken is golden and heated through.
• Step 4: Arrange the grilled satay on a serving platter. Garnish with fresh cilantro and serve with lime wedges. Offer the peanut sauce on the side for dipping. Add cucumber slices if desired.