Nut-Free Chicken Satay Recipe

Here at Brusco, we wholeheartedly believe that end users should be able to enjoy the same delicious foods no matter their allergies or dietary requirements.

This is why we enjoy working with The Hungry Guy to play around with recipes to bring out the best in our ingredients, swapping UK-registered allergens with delicious alternatives offering the same flavour profile.

This nut-free chicken satay recipe has the same salty-sweet flavour as regular satay without peanuts or soy.

What allergens are in Satay Sauce

The main allergens in satay sauce are tree nuts (usually peanuts) and soy and gluten (soy sauce). These have strong recognisable flavour and texture profiles that customers associate with traditional satay, which makes them difficult to replace.

Plant-based swaps such as chestnuts instead of peanuts and coconut aminos instead of soy sauce can turn this allergen-filled* classic and make it accessible to more consumers, without losing important signature flavours.

Chestnut Satay Chicken:

Let’s start by creating the Nut-Free Satay Sauce

• 100g Chestnut puree
• 1 Tsp Dried garlic powder
• 1 Tsp Ground ginger
• 1 Tsp IQF Chilli puree (or ½ tsp chilli powder)
• 1/2 Tsp Mild curry powder
• 2 Tsp Coconut amino
• ½ Lime, juice only
• 1 Tsp Honey
• 200g Coconut milk
• 1 Tbsp Shaoxing rice wine
• ¼ Tsp Turmeric powder

Don’t forget the 400g Diced Chicken Breast! 

1. Blend all the sauce ingredients (excluding the chicken breast).
2. Taste and adjust the seasoning with coconut amino, curry powder, honey or lime.
3. Coat the diced chicken with half of the sauce and leave the marinade for 20 minutes or overnight if possible.
4. Preheat the grill on high – place the chicken on a baking sheet and grill until cooked and charred – around 15 minutes, turning halfway through.  If you do not have a grill, you can use the oven at 220C.

What to have on the side?

Mango Salad with Allergen-free dressing

This fresh salad has a delicious hit of heat via its ‘allergen free’ salad dressing. Offering all the important sweet, sour, salty and spicy flavours of Asia.

Using our IQF prepared garlic and ginger, this recipe couldn’t be easier and more efficient to produce on a larger scale. Perfect for food service or to be used in food manufacturing.

Salad:

• 1 Red onion, sliced
• 1 Mango, diced
• 1 Medium carrot
• ½ White cabbage

Allergen alterntive salad dressing

• 2 Tsp coconut amino
• 1 Tsp honey
• 1/2 lime (juiced)
• ½ Tsp IQF garlic puree
• ½ Tsp IQF ginger puree
• 1 Tsp rice vinegar
• 1 Tsp IQF chilli puree

Szechuan Cucumber Pickle

• 1 Tsp Szechuan peppercorns
• ½ Medium cucumber
• 50g Rice vinegar
• 50g Sugar
• 50g Boiling water

Let’s make the cucumber pickle…

1. Slice the cucumber into 5mm thick slices and add to a heat-proof container.
2. Add the vinegar, sugar & Szechuan peppercorns.
3. Boil the kettle and pour into the bowl.
4. Stir well and place a lid or cover over and leave the pickle to cool – serve cold.

Now for the salad…

1. Thinly slice the onion, carrot and cabbage
2. Dice the mango and add all veg into a bowl
3. In a small bowl, mic the coconut amino, honey, lime juice, vinegar, garlic, ginger and chilli purees – taste and adjust the seasoning
4. Coat the vegetables with the dressing, toss well and serve immediately

To serve…

1. Place the salad on a bowl and pour over some extra dressing from the bowl.
2. Top with the chicken and cucumber pickle
3. Drizzle over the chestnut satay sauce

If you are interested in scaling up this Nut-Free Chicken Satay Recipe, talk to the team today about our bulk buy ingredients, potentially helping reduce production costs. Call the team today on 01386 761 555 or email info@brusco.co.uk.

*based on UK registered allergens