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Indonesian peanut satay sauce - vegan and delicious

Indonesian vegan satay sauce and "chicken" style skewers

5 from 2 votes
Tender vegan chicken-style pieces are marinated in sweet, smoky kecap manis, grilled until lightly charred, and served with a thick, creamy peanut sauce just like you’d find in Indonesia. Perfect for BBQs, quick weeknight dinners, or entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
soaking the skewers 28 minutes
Total Time 50 minutes
Servings: 10 skewers
Course: Appetizer
Cuisine: indonesian
Calories: 240
Ingredients Method Notes

Ingredients
  

For the vegan “chicken” skewers
  • 340 g vegan chicken-style pieces e.g. “This Isn’t Chicken” or similar
  • 2½ tbsp kecap manis thick sweet soy sauce – see notes
  • 1 tbsp melted vegan butter or neutral oil
  • 10 small bamboo skewers soaked in water for at least 30 minutes
For the peanut sauce
  • 1 tbsp neutral cooking oil peanut, canola, or vegetable
  • 2 garlic cloves minced
  • 1 small onion diced
  • 3 bird’s eye chillies sliced (can be de-seeded if you prefer it less fiery)
  • ½ cup peanut butter smooth or crunchy
  • 1 cup full-fat coconut milk light also works
  • 2½ tbsp kecap manis
  • ½ tbsp soy sauce
  • ½ tsp salt
  • ¼ cup crushed unsalted roasted peanuts
  • 1-2 tbsp fresh lime juice
Optional garnish
  • extra crushed peanuts
  • lime wedges
  • sliced spring onions

Method
 

Prepare the vegan “chicken”
  1. If using larger vegan chicken-style pieces, cut them into 1.5cm cubes. Thread onto skewers, 4–5 pieces each.
    Indonesian peanut satay sauce - vegan and delicious
Marinate
  1. Mix the kecap manis and melted vegan butter (or oil), then brush generously over the vegan chicken pieces. Set aside while you make the sauce.
    Indonesian peanut satay sauce - vegan and delicious
Make the peanut sauce
  1. Heat oil in a small saucepan over medium-high heat. Add garlic, onion, and chillies, and cook for 3 minutes until the onion is soft.
    Make the marinade
  2. Turn the heat to medium and stir in the peanut butter, coconut milk, kecap manis, soy sauce, and salt. Simmer for 10 minutes, whisking occasionally, until smooth and slightly thickened.
  3. Blend with a stick blender for a silky texture, then stir in the crushed peanuts and lime juice. Simmer for 2 more minutes. Set aside to cool slightly – it will thicken as it cools.
    Indonesian peanut satay sauce - vegan and delicious
Cook the skewers
  1. Preheat an outdoor BBQ, grill pan, or non-stick frying pan over medium-high heat. Add a splash of oil if cooking indoors.
  2. Cook the skewers for 2–3 minutes per side, until heated through and lightly charred at the edges.
    Indonesian peanut satay sauce - vegan and delicious
Serve
  1. Serve skewers hot with a generous dollop of peanut sauce, garnished with crushed peanuts, lime wedges, and spring onions.
    Indonesian peanut satay sauce - vegan and delicious

Notes

  • Kecap manis is a thick, sweet Indonesian soy sauce with a syrupy texture and deep flavour. Look for it in the Asian section of supermarkets. If you can’t find it, mix 2 parts soy sauce with 1 part brown sugar and gently heat until dissolved.
  • This recipe makes more peanut sauce than you’ll use for one batch of skewers – it keeps well in the fridge for up to a week. Great with grilled veg, noodles, or rice.
  • Vegan chicken-style pieces can vary in size and texture – adjust cooking time so they’re hot in the centre without drying out.