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Sticky Satay Sauce

Updated: Aug 21



Serves 4

3 tablespoons of crunch peanut butter (other nut butter can be used)

Small bunch coriander

1 red chilli

3 tablespoons soy sauce

1 clove garlic

4cm piece ginger

Zest and juice of 2 limes (do NOT add the juice if using the sauce for marinating)

3 tablespoons runny honey

2 tablespoons sesame oil

Hot water to thin the sauce if needed


Put the coriander, chilli, peeled ginger, garlic, honey, sesame oil and soy sauce in a blender and pulse a few of times.

Add the peanut butter and blend until smooth. Add the hot water if the sauce is too thick.

Season to taste

If using the sauce for marinating meat, do not add the lime juice as it will cook the meat.

For chicken skewers


Spoon half of the sauce into a nice bowl for dipping

Add the other half into a bowl and add 2-3marinate sliced chicken breasts and mix. Add a splash of sesame oil if needed.

Leave in the fridge to marinate for at least 2 hours.


Soak wooden skewers in cold water to stop them from burning


Preheat oven to 180°C

Line a baking tray with parchment

Remove the chicken from the fridge and skewer

Cook for 10 minutes

Serve with dipping sauce

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