• Jo Murray

Sticky Peanut Butter Chicken

Our children absolutely adore Satay dishes - actually to be truthful our children adore satay sauce! I have always made our own Satay sauce (another recipe handed down to me from my mother and her favourite cookbook). The Satay sauce that we make is so yummy and if there is any left over the next day you will find our daughter just eating a big bowl of rice with the leftover sauce. It's that nice that I actually get frowned upon for trialing any other recipe for this much loved delicacy in our house.

Just for a heads up - Satay doesn't actually refer to the sauce!! Southeast Asia’s favourite street food snack is a dish of skewered, grilled meat which is actually the "satay" aka satay skewer etc.

As we all know there not just one Satay sauce recipe - there are so many recipes all arising from different recipes from different parts of Asia. Asian cuisine rising from different countries and regions means that there are many versions of this magical peanut based sauce. Some are spicy, some are sweet, some thick and some thin. Not to then mentioned it is known by many names such as Satay Sauce, Peanut sauce, bumbu kacang, sambal kacang, or pecel just to name a few.

In Indonesia, as part of their cuisine is using bumbu kacang (peanut sauce) in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, rujak and pecel. It is usually added to main ingredients such as meat or vegetables to add taste, used as dipping sauce such as sambal kacang for otak-otak or ketan or as a dressing on vegetables. Chinese cooking you will find that the sauce is often used on grilled meat and also in hot pot and dan dan noodles. In India, a spicy peanut sauce is served along with breakfast, such as idli and dosa. Peanut Sauce in the Philippines is known as sarsa ng mani and is used as a dipping sauce for satay and for different varieties of lumpia. Whereas when in Singapore, peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known as satay bee hoon.

To be honest I think the world has just labelled the sauce as Satay Sauce so everyone knows what flavour sauce they are talking about. Not sure if you all would agree?

Anyway so what actually happens when we try something new satay sauce wise? It's either met with disappointment and not much eaten (it's like a hunger strike if they are not impressed) or it's words of non-encouragement like "it's not bad but it is not the same". Needless to say tonight was one of these dishes for them however Noel and I enjoyed it quite a lot. This meal had a magical flavour consistent with what we all enjoy from a Satay dish 9 it was a little spicy, a little sweet and a little sour yet balanced.

This quick and simply meal packed quite some flavour from marinating the chicken strips in curry powder and chilli flakes right through to the combination of peanut butter, soy sauce and honey then the last minute addition of lime juice and zest. The flavour produced was amazing considering the ease of the recipe and for the time it took to put together.

We served this with a couple of seperate side dishes of stir fried vegetables and some steamed bok choy with drizzled kecap manis just to get our vegetables added but the serving sizes are quite filling with both the chicken and the rice.

Sticky Peanut Butter Chicken

(recipe adapted from ww-aunz)

Serves: 4

💚 12 sp per serve

💙 10 sp per serve

💜 10 sp per serve

1 cup Basmati rice cooking spray

660 grams skinless chicken breast, cut into strips 1 teaspoon mild curry powder 1 teaspoon dried chilli flakes 2 tablespoon light peanut butter (i used crunchy) 2 tablespoon honey 2 tablespoon gluten free soy sauce

2 teaspoons finely grated lime rind 1 tablespoon lime juice

4 green shallots, thinly sliced

lime wedges, for serving, if desired

Cook rice following packet instructions. Drain.

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Sprinkle chicken with curry powder and chilli and toss to coat. Cook for 8-10 minutes, turning occasionally, or until cooked through.

Combine peanut butter, honey and soy with 2 tablespoons water in a small bowl, then add to pan. Stir to combine and cook for a further 2 minutes.

Remove from heat. Add rind and juice and most of shallots. Season with salt and pepper and stir to combine.

Fluff up rice with a fork.

Serve rice with chicken and sprinkle with remaining shallots. Serve with stir fried vegetables and lime wedges, if desired.


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