Nut -free Satay Chicken

My husband calls my satay sauce ‘frautay sauce’ (fraudulent satay‘).

To be honest, I don’t really mind what he chooses to call it because it is really yummy and everyone loves it … we have even had dinner guests eat it and then look at my kids in horror and say ‘Oh no – but they can’t eat peanuts!’, not realising that it was this substitute.

See below the recipe for a Thermal Cooker method.

It is an adaptation of a satay sauce recipe that I found on Taste.com.

  • 1tsp rice bran oil
  • 1/2 sml brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 small fresh red chilli, finely chopped (remove the seeds if you don’t want too much heat)
  • 1/4 cup Sunflower seed butter
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp balsamic vinegar, and
  • 1/2 tsp coconut sugar

Heat oil in a small saucepan over medium heat. Add onion and cook, stirring until onion is soft and golden.

Add garlic and chilli and cook for 1 minute.

Remove from heat and seed butter and stir to combine.

Return to low heat and add water, lemon juice, vinegar and sugar.

Cook, stirring for about 3 minutes until sauce thickens.

To make the satay chicken, I just wait until the sauce cools, then put about 1/3 of it aside. Use the remaining 2/3 to marinate strips of chicken thigh and leave covered in the fridge for 2 hours.

Thread chicken strips on to bamboo skewers (soak them in water before hand so that they don’t burn when cooking) and cook on the bbq.

I serve with steamed veggies on a bed of rice and top with remaining sauce.

The sauce makes about 3/4 of a cup and I use about 400g of chicken thighs, which is enough to feed all 5 of us, with one or two left over for lunch the next day.

To adapt for a Thermal Cooker:

Place onions, garlic and chilli in bowl and use speed 6 for 8 seconds.

Scrape down sides and add oil. Saute on 100C, speed 1 for about 4 minutes, or until onions are soft and golden.

Add in the sunflower seed butter and mix on speed 4 for 10 seconds.

Add water, lemon juice, vinegar and sugar. Cook on speed 1, 90C for about 6 minutes to allow the sauce to thicken.

5 thoughts on “Nut -free Satay Chicken

    1. Lib, we just get it from the ‘health food’ section at Woolies. It’s made by Eskal. It has a yellow lid (looks very much like a peanut butter container actually which slightly concerns me!) and has a yellow and blue label with pictures of sunflowers in it.

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