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Mock Chicken Satay

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
2 spoon difficulty rating

20-30 minutes

20-30 minutes, less if using ready-cooked brown rice

Serves: 4

Mock Chicken Satay

These make the basis of a quick and delicious meal. The sauce is really easy and a sure-fire hit; it’s also great with stir-fries!  You can serve the skewers with brown rice for a more substantial dish.

Top tips.
- Ready-cooked brown rice is now available in sachets - just microwave for 2 minutes or so! Look for brands like Tilda or Sainsbury. Use about 2 packs for this recipe
- Seitan  (wheat gluten-based meat alternative) is available in jars from health food shops - or make our Easy Seitan recipe!
- Mock chicken and mock duck (also made from seitan/gluten but with added flavouring) is sold in tins in Oriental shops and is good value - look for Mong Lee Shang or Companion brands
- Alternatively, use veggie chicken strips or chunks. Good brands include Fry's.
- If you really don't like mock meats, replace with tofu - use chunks of lightly-fried smoked tofu or ready-cooked marinated tofu pieces.
- Satay sauce, ready-made.
Thai Thaste or Yeo brands are vegan and widely available. Add a squeeze or two of lime juice to them


Gluten-free option: use plain tofu or GF smoked tofu, fried in chunks and flavoured with garlic and tamari (GF soya sauce).

Budget option: use cheap egg-free noodles or brown rice cooked from scratch; use Oriental supermarket tinned mock duck/chicken as above; use value peanut butter

Photograph courtesy of


To Serve:

  • 200g/7oz brown rice cooked in 450-500ml water (about 16-18fl oz)
  • OR 400g ready-cooked brown rice from sachetS
  • OR a 300g pack wholemeal noodles


  • 8 x 20cm/8 inch metal skewers OR the equivalent in wooden skewers, soaked in cold water 
  • 1 jar of seitan OR 1 tin vegetarian ‘chicken’, drained OR 1 packet of Cauldron marinated tofu pieces - see above for GF options. Each skewer will need about 4-5 pieces so divide  the product into 32-40 pieces if possible
  • Low-cal oil spray or a little oil

Satay (Spicy Peanut) Sauce: (or see above for ready-made alternatives!)

  • 125ml/8 level tbsp smooth peanut butter
  • ½ tbsp root ginger, grated
  • ½ tbsp garlic, crushed (about 2 medium cloves)
  • 2 tsp date syrup or a little brown sugar
  • 2 tsp tomato puree
  • 180ml/6fl oz hot water
  • 2 tbsp cider vinegar
  • 1 tbsp soya sauce - tamari is GF
  • Large pinch chilli powder

Serving suggestions

  • Stir-fried vegetables or large mixed salad of your choice


1. If using wooden skewers, soak them in cold water and set aside. If cooking brown rice from scratch, place it and water in a medium pan on the hob to cook first, as it takes about 25 minutes. Bring to boil, then reduce heat to simmer.

2. Meanwhile, preheat grill to medium.

3. Make the sauce. Mix all sauce ingredients in a pan until smooth and warm gently until thickened. Keep warm.

4. If using noodles, cook now according to packet instructions. Rinse and keep warm. Make salad or stir-fry now.

5. Thread the seitan, ‘chicken’ or tofu pieces on the skewers. If using seitan or vegetarian ‘chicken’, oil lightly. Place skewers under grill for about 3-4 minutes per side – but keep a close eye on them so they don’t burn.

6. If sauce is too thick, add more hot water but adjust seasoning to taste. If using ready-cooked rice, microwave according to sachet instructions.

7. Serve ‘chicken’ skewers on a bed of rice or noodles, topped with sauce plus the stir-fry or salad.

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