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.
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.