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These Vegan Chicken Satay Bowls are loaded with coconut rice, spinach, air fryer vegan chicken satay skewers and a curry peanut sauce! Comforting and quick dinner idea | ThisSavoryVegan.com #thissavoryvegan #veganchickensatay #peanutsauce

Vegan Chicken Satay Bowls

Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Marinating Time: 2 hrs
Total Time: 2 hrs 30 mins
These Vegan Chicken Satay Bowls are loaded with coconut rice, spinach, air fryer vegan chicken satay skewers and a curry peanut sauce! Comforting and quick dinner idea!
5 from 1 rating
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Ingredients

  • 1/4 cup coconut milk I used whole fat from a can
  • 1/4 cup low sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 tsp yellow curry powder
  • 1 tbsp chili garlic sauce
  • 3 cloves garlic diced
  • 12 vegan chicken strips I used Lightlife
  • 1/4 cup unsalted peanut butter
  • water as needed
  • Coconut Rice*
  • spinach
  • lime wedges
  • green onions diced

Instructions
 

  • Add the coconut milk, soy sauce, brown sugar, ground ginger, turmeric, curry powder, chili garlic sauce and garlic to a bowl. Whisk together until combined.
  • Poke the vegan chicken strips with a fork so the marinade can seep through.
  • Add the vegan chicken to the marinade and toss to combine. Cover and place in the fridge for 2 hours (or longer). Feel free to flip the vegan chicken halfway through to make sure it is fully marinaded.
  • When you are ready to eat, prepare the coconut rice according to the recipe.
  • Remove the vegan chicken from the marinade (reserving the marinade in the bowl for the peanut sauce) and thread onto 6" wood skewers (be sure to soak the skewers in water for 20 minutes before using them so they don't burn).
  • Spray the air fryer basket with non-stick spray and place the skewers in a single layer (you may need to work in batches). Cook at 400 degrees for 8 minutes, flipping halfway.
  • While the vegan chicken is cooking, prepare the peanut sauce. Add the reserved marinade and the peanut butter to a pan over medium heat. Whisk until combined adding water as needed. If it needs more flavor, add more soy sauce and lime juice.
  • To serve, add coconut rice, spinach and vegan chicken skewers to each bowl. Top with peanut sauce, green onions and lime wedges.

Video

Notes

*You can get my recipe for coconut rice here. You can also swap this for plain rice.
**You can find the skewers I used here.
FOR BAKING: Preheat oven to 450 degrees and spray a baking sheet with non-stick spray. Place the skewers on the baking sheet and cook for 12 minutes, flipping halfway. For extra crispy, turn the broiler on for the last 2 minutes of cooking.
Cuisine: thai
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.