Chicken Satay with Peanut Sauce | Food-4Tots | Recipes for Toddlers (2024)

FAQs

Is peanut satay sauce the same as peanut sauce? ›

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

In my version, I chose to use almond butter instead of peanut, but you can replace the nuts altogether with a sunflower seed spread and the flavour will be just as good. The sauce is so simple to make and only takes a few minutes of cooking.

Any leftover sauce will keep refrigerated for up to 6 weeks in a glass jar, and can also be frozen. I usually make a big batch of satay sauce and freeze it in small batches to make for quick and easy mid-week dinners.

Satay sauce, also known as Peanut Sauce, Bumbu Kacang or Sambal Kacang is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.

First as a delicious marinade. Second, as a flavour-packed dipping sauce. Or finally as a great addition to an Asian-inspired sauce. Perfect for using on chicken, serving with homemade kebabs and in a veggie-packed stir fry.

A true Malaysian satay sauce is sweet, savory, spicy, acidic, aromatic, and nutty all at the same time. Its depth of flavor comes from a strong core of Southeast Asian ingredients: shallots, chilis, garlic, lemongrass, and galangal.

According to the Oxford English Dictionary, the English word satay is derived from the Malay word satai, also saté or sate in Indonesian, ultimately originating from Tamil catai (சதை, a regional variant of tacai meaning 'flesh'.

Absolutely! Satay sauce uses ground peanuts (aka peanut butter), coconut milk, and seasonings such as garlic, fish sauce, chili powder, cumin, lime juice, brown sugar, and sometimes soy sauce. I make different sauces depending on whether it's for beef satay, lamb satay, pork satay, or chicken satay.

A decent satay sauce, made from store cupboard ingredients is a great recipe to have on standby. It's a simple way to pep up a rotisserie chicken, drizzle over a salad or to use as a dip for veggies. Of course it also goes perfectly with satay chicken skewers – which is a recipe we all love at home.

The whole sauce is finished off with a squeeze of citrusy lime. The classic Asian flavours of sweet, salty, sour and spicy all appear in this simple satay sauce recipe that happens to be vegan too. Out of fresh chilli? Swap it for sambal oelek or hot chilli sauce to make this a complete store cupboard recipe.

Does peanut satay sauce go bad? ›

An unopened, commercially-produced jar of peanut sauce can last about 12 to 18 months beyond its printed expiration date. Once opened, peanut sauce should ideally be consumed within 2 weeks if stored in the fridge. If it has been frozen, peanut sauce can last up to 6 months.

Just be sure not to cook too long, or it will quickly burn and turn your satay sauce bitter.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

In a small saucepan mix together peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, light brown sugar and ground coriander whilst heating over a medium heat. It will thicken as it approaches boiling point. Turn off the heat just before it comes to the boil and stir in fresh lime juice.

Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes.

Peanut Sauce Recipe Instructions

Add all of the ingredients (garlic, ginger, peanut butter, soy sauce, fish sauce, sesame oil) and any optional add-ins into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.

Use as a dipping sauce, pour over meat, seafood, or vegetables, or cook in a stir fry.