Satay Recipe With Veggies and Chicken (Peanut-Free)

If you love a rich, creamy satay but are avoiding peanuts, this simple satay recipe is just the solution. This peanut-free satay sauce stands up to the Indonesian classic and is every bit as delicious!

You can make this recipe as written, but the almond satay sauce stands on its own as well, to use as a dipping sauce or marinade. Thank you coconut aminos! This recipe is easily adaptable. Feel free to swap out the veggies listed for your favorites, or those you have on hand.

This satay recipe pairs very well with our Spiralized Zucchini.

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Ingredients

Chicken

• 1 lb chicken breast sliced into thin strips
• 2 tablespoon coconut or avocado oil
• 1 small head broccoli chopped
• 1 large zucchini chopped
• 1 carrot chopped
• 1 onion thinly sliced
• 1 cup cilantro chopped
• 2 scallions chopped

Sauce

• 1/2 cup almond butter*
• 1/2 cup water
• 2 tablespoons coconut aminos
• 2 tablespoons sesame oil
• 1/2 lime juiced
• 2 tablespoons ginger chopped
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey optional

Instructions

Satay Sauce

1. Add all satay ingredients to a blender and blend until smooth and creamy. Add more water as needed to reach desired consistency.

Chicken

1. In a saute pan over medium heat, saute chicken in oil until cooked through. Set aside and cover with foil to keep warm.
2. Add broccoli, zucchini, carrot and onion to the same pan. Add more oil if needed and saute veggies until crisp tender. Add a little water to steam if needed.
3. When veggies are cooked, add chicken back to the pan and add the cilantro. Mix all together. Divide into bowls and top with desired amount of satay sauce. Top with scallions to garnish.

Notes:

Can substitute SunButter for almond butter if avoiding nuts

Keywords: anti-inflammatory diet recipes, anti-Inflammatory recipes, satay recipes