Making my own version of satay sauce. Been craving it. Whaddya think?

K

kendall

Well-known member
I went through a bunch of spicy peanut sauce recipes for chicken satay this afternoon. I can't remember what I take to my kitchen in TX and what I leave here most of the time.

Tomorrow, I'm making my own version with what I have and what I think will work. Also, I don't want to make a big batch, since it's just me, so I'm cutting those ingredients down to make a half recipe, to make for 1 lb chicken and noodles.

1 C peanut butter.

1 t lime juice

1/4 C honey

1 T chopped fresh ginger

1 T oyster sauce

Louisiana hot sauce to taste.

 
Our Thai restaurant started adding coconut to the satay. dh was not a fan...But, interesting twist

 
For what I had to work with, I was happy with my recipe. No finding coconut milk in northwest OKC

1 lb chicken breast strips.
2 T oyster sauce
1 T oil (if I'd had it, SESAME OIL)

Put oil and oyster sauce in frying pan, stir up, add chicken and saute until chicken is done.

1 T rice wine
1 C peanut butter, crunchy or not
1/4 C unsalted peanuts.
2 T honey
1/2 large lime, squeezed of juice
2 T minced fresh ginger root
1/2 T minced garlic.
2 T louisiana hot sauce, or tabasco sauce
1/2 C shredded coconut

Mix all these ingredients together, cook in microwave until soft enough to stir, add milk or coconut milk to thin to desired consistency.

Cut chicken into bite size peices, and mix in peanut sauce. Serve over pasta noodles.

I would definately have used coconut milk, and real green chiles, but this turned out really good for what I had.

 
I find I have good luck in Chinese-run corner stores or grocery stores. They stock Asian

ingredients that the supermarket right next door doesn't have.

 
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