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.
- 1tsp olive oil
- 1 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)
- 3 tbsp Sunflower seed butter
- 1/3 cup water
- 2 tbsp lemon juice (about 1/2 a lemon)
- 1 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”
Hey Jess – where do you get your Free-Nut Butter? I’ve been searching my supermarkets and have yet to find it!
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.
My Woolies must just not stock it – that’s where I’ve been looking. Will keep looking!