satay sauce

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Chicken satay

ginger

garlic

lime

tsp clear honey

soy sauce

tbsp mild curry powder

peanut butter

pack skinless chicken breast

coconut milk

vegetable oil

cooked rice and lime wedges,

cucumber

tbsp white wine vinegar

golden caster sugar

sweet chilli sauce (optional)

coriander leaves picked (optional)

KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it’s too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.

Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet – this isn’t essential, but they like doing it.

Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.

Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred – suitable for confident seven- or eight-year olds, under strict adult supervision.

'Sew' the chicken onto the skewers. The chicken needs to be threaded into ‘S’ shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.

Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.

Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.

Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves – explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

Satay sauce is a peanut flavoured sauce which will give an Asian twist to these tasty chicken burgers. 

Chicken satay burgers

(140 grams) crunchy peanut butter

(40 grams) brown sugar

garlic cloves, crushed

tbsp sweet chilli sauce

tbsp grated ginger

lime juice

Lilydale Free Range Chicken Mince

onion, finely chopped

breadcrumbs

coriander

Sunflower oil, to shallow-fry

hamburger buns, split, toasted

red onion,

red chilli,

&#8221;This easy midweek dinner has all the flavours of satay, minus the hassle of using skewers and chargrilling. The longer you marinate the chicken, the more flavourful your dish will be.&#8221; – the late food writer Valli Little Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.

Oven-roasted chicken satay

coriander, leaves picked, stems chopped

1½ tbsp Thai red curry paste

60 milliliters light soy sauce

brown sugar

free-range skin-on chicken thighs

lemongrass (pale core only), bruised

kaffir lime leaves

peanuts

red chilli, deseeded, finely sliced

rice and bok choy

Put the coriander stems, peanut butter, curry paste, lime juice, soy sauce, sugar, ginger and coconut milk in a food processor and whizz until smooth. Put the chicken in a glass or ceramic bowl, coat in the marinade, cover and chill for at least 30 minutes.

Heat the oven to 180°C/160°C fan/gas 4. Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for  20 minutes, then turn skin-side up. Pour over the reserved marinade, tuck the lemongrass and lime leaves around the chicken and roast for a further 30 minutes until the chicken is golden and tender.

Scatter with the peanuts, chilli and coriander leaves. Serve with steamed rice and bok choy.

"Don't waste time threading small pieces of meat onto skewers, this steak version's super quick and easy to make," says Warren Mendes.

Satay steak skewers

(80 milliliters) apple cider vinegar

rump steaks

tbs honey

(60 milliliters) extra virgin olive oil

11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)

tsp fish sauce

Micro coriander, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

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Let the slow cooker do all the hard work for you.

Slow Cooker Satay Beef recipe

olive oil

beef

red capsicum deseeded

milliliters Ayam satay sauce

coriander leaves *to serve

serves egg noodles cooked *to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6022325863001&=domain=br

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Whip up this simple peanut sauce recipe in just 10 minutes. Serve with chicken or vegetable skewers for a starter or party nibble. Kids love it too!

Satay sauce

½ lime, juiced

curry powder

Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it’s too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

This 5-minute authentic Thai peanut satay sauce is a must for your Thai satay recipes. It’s the perfect creamy, sweet, salty, and tangy sauce dipping sauce that you can whip up in no time!

5 Minute Authentic Thai Satay Sauce

peanut butter, creamy

red curry paste. Adjust

sugar

fish sauce. Adjust

tsp vinegar, lime juice,

Add all the ingredients together in a small saucepan and cook over medium heat.

Breakup the chunks of peanut butter and stir well. Keep a close eye on the sauce, so it's not burnt or gets too thick and brown. Scrape down the sauce on the side of the pan to mix it all well.&nbsp;

Let the sauce bubble, and it will soon thicken. Turn the heat off, remove it from the pan and let cool slightly before serving. The sauce keeps well in the fridge for up to 7 days.&nbsp;

This sauce is delicious and SO easy to make. I used 1 Tbsp of store bought red curry paste to save time and it was just spicy enough for my family. I love that I can customize the level of spice and flavor to our liking. This will be a staple in my fridge. I made it to go with Suwanee's Easy Chicken Satay recipe.  Just takes 5 minutes!

This sauce is so delicious--my kids were asking if they could eat it with a spoon! I made it along with the chicken satay and cucumber salad recipes, and my kids were literally licking their plates. This is a new favorite that has earned a place in our regular meal plan rotation! Thank you Suwanee!!

This flavorful quick and easy homemade Thai Peanut Satay Sauce recipe is made with coconut milk, peanut butter, and red curry paste and requires no cooking. It is great with chicken satay, appetizers, salads, or noodles!

Easy Thai Satay Peanut Sauce

coconut cream ((or coconut milk))

peanut butter ((unsweetened))

rice vinegar

Thai red curry paste

honey ((or maple syrup))

fish sauce ((or soy sauce))

water (or enough to thin it out the the consistency you like)

sesame oil ((optional))

chili oil ((optional))

Sriracha chili sauce ((to make it spicier))

peanuts ((optional, sprinkled on top))

Mix the peanut butter and the red Thai curry until they are combined.

Add in the honey, fish sauce (or soy sauce), and rice vinegar (or lime juice) and mix well.

Add the coconut cream (or coconut milk) and mix well until everything is smooth.

Add 2-3 tablespoons of water and mix well. If it&#39;s too thick, add more water, 1 teaspoon at a time until you get the consistency you like.

Do a taste test. If you like it more sour, sweet, or salty, adjust it with rice vinegar, honey, or fish sauce.

Add in any optional garnishes

Serve it with chicken, salad, noodles, or appetizers!

Authentic satay sauce recipe from Malaysia with aromatics such as lemon grass and shallots makes the best. Creamy even without coconut milk.

Satay Sauce

lemongrass stalk(s)

cm galangal

garlic clove(s)

chilli peppers (dried)

shallot(s)

tbsp oil

water

salt

60 g palm sugar (gula melaka)

tamarind paste

Toast peanuts in a pan without oil until fragrant. Remove skins by soaking them in a bowl of water. Then, blend/crush peanuts into a grainy texture and set aside.

Blend lemongrass, galangal, garlic and dried chillies. In a pan, heat oil over medium heat to fry sliced shallots. Once shallots begin to change colour, add the blended ingredients and sauté until fragrant.

Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase heat to allow the sauce to boil.

Once the sauce boils, add palm sugar and allow it to simmer over low to medium heat. After 20 minutes when the sauce thickens, add tamarind paste. Add sugar to taste (optional).

https://www.youtube.com/embed/R_w_zCqOIjE

I love a shortcut dinner hack! These bowls feature caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.

Thai Peanut Chicken Bowls 

chicken breasts

grated garlic

cucumber (1 large English cucumber)

red onion (about 1/4 an onion)

avocado oil

vinegar

salt and sugar

vermicelli noodles

herbs

Marinate the Chicken

Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour. 

Cucumber Salad

Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together. 

Cook the Chicken

Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.

Make a Bowl

Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.

Sauce

Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.

https://content.jwplatform.com/videos/M8rpqxtT.mp4

Top 12 satay sauce recipes from across the web

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Top Tags

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Slow Cooker Satay Beef recipe

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5 Minute Authentic Thai Satay Sauce

5 Minute Authentic Thai Satay Sauce

Easy Thai Satay Peanut Sauce

Satay Sauce

Thai Peanut Chicken Bowls

Thai Peanut Chicken Bowls

Top 12 satay sauce recipes from across the web

The most viewed satay sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken satay

Chicken satay burgers

Oven-roasted chicken satay

Satay steak skewers

Slow Cooker Satay Beef recipe

Satay sauce

5 Minute Authentic Thai Satay Sauce

5 Minute Authentic Thai Satay Sauce

Easy Thai Satay Peanut Sauce

Satay Sauce

Thai Peanut Chicken Bowls

Thai Peanut Chicken Bowls

The most viewed satay sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine