I love a good satay sauce, but not that overly creamy style that literally tastes like melted peanut butter. I love it fresh, creamy but also with a slight sour and chilli hit. This recipe was actually going to be in my cookbook but I decided to share it with you all here on the blog because I had so many of you reach out to me and ask me to please share it. So you’re welcome here it is.
1/2 cup creamy natural peanut butter
400mL coconut cream
4 tablespoons rice wine vinegar
4 tablespoons fresh lime juice (approximately 1 lime)
6 tablespoons neutral oil (rice bran/peanut)
3 tablespoon soy sauce
4 tablespoons brown sugar
4 cloves of garlic, crushed
2inch square fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/2 teaspoon red chilli flakes (optional)
1/2 cup fresh coriander (reserve some leaves for plating)
700 grams chicken thigh fillets, cut into 5cm X 2cm strips
4 cups mixed stir fry vegetables of choice (see Tip 1 for suggestions)
2 cups chopped Choy Sum, cut in 6cm pieces
5 springs of spring onion, finely diced
1 teaspoon salt
1/2 teaspoon ground white pepper
1 cup boiled rice
Fresh rice noodles - cook as per packet instructions and toss through stir fry at the end
- Place all satay sauce ingredients in a food processor and blitz until smooth. Set aside. If serving stir fry with boiled rice, cook your rice at this stage of the cooking process.
- For the stir fry, season sliced chicken with salt and pepper. Heat a large deep non stick pan or wok on high heat. Cook all chicken for 3-5 minutes with no oil until slightly golden. Toss through mixed stir fry vegetables with the chicken and cook for approximately 3 minutes, continuously stirring.
- Turn heat down to medium, stir in choy sum, spring onions and pour in satay sauce making sure all ingredients are evenly coated. Simmer on low heat for 3 minutes. If incorporating rice noodles, add them in at this point ensuring you have prepared them as per packet instructions. Alternatively serve with boiled rice.
- Vegetables that work amazing in this stir fry include; broccoli florets, sliced capsicum, julienne carrot, trimmed green beans, snow peas, fresh or tinned baby corn spears (if tinned, drain and cut in half), mushrooms, cauliflower florets.
- For a vegetarian option, replace chicken with firm tofu. Cut into large 5cm X 3cm chunks and pan grill as you would the chicken in the recipe method.
- Other substitutes for chicken thigh are: prawns, chicken breast (be careful not to over grill to avoid them being dry), beef such as sliced rump.