Description
Five minutes and five ingredients are all that stand between you and this gorgeously creamy peanut satay sauce. Just mix your ingredients and you’re done. It truly could not be easier. Brilliant as a dipping sauce, paired with grilled chicken, tossed through salads and noodles or dolloped onto toast!
Ingredients
- 1/2 cup natural peanut butter
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 tablespoon sweet chilli jam
- 1/2 cup water
Instructions
- Mix the ingredients. Add 1/2 cup of peanut butter, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce and 1 tablespoon of sweet chili jam to a small mixing bowl, or a large jar.
- Add the water. Use a fork (or a small whisk if you have one) to mix the ingredients into a thick paste. Slowly pour in 1/2 cup of water, mixing as you do, until the sauce reaches the consistency of double cream. PRO TIP: Add more water if you’d like the sauce runnier, and remember it will thicken up as it sits.
- Use and store. Use as a dipping sauce, salad dressing, dollop onto grilled chicken, beef or tofu, toss through noodles or dollop onto toast.
Notes
INGREDIENT NOTES: If you don’t want to use fish sauce (though I highly recommend it and it won’t make the sauce taste fishy!), replace it with more light soy sauce. Natural peanut butter just means a brand that lists just peanuts (and sometimes salt) in the ingredients. Stay away from anything with added sugar because it’ll change the flavor of the sauce. You could use smooth or crunchy peanut butter.
STORAGE INSTRUCTIONS: The sauce keeps well in the fridge for at least 1 week, if you don’t use it all immediately!
SERVING SUGGESTIONS: The possibilities are truly endless with this sauce. I use it in this charred peanut chicken recipe, and in these chicken satay flatbreads. You could use it as a dumpling dipping sauce (try it with chicken and mushroom potstickers, juicy pork dumplings, mini dumpling cups or drizzle it over smash dumpling tacos). It’s also the dressing I use in this satay crispy rice salad. Aside from that, you can toss it through noodles, spoon it over rice or salads (it’s lovely with this crunchy Asian slaw or smacked cucumber salad) or just smear it on toast or high-protein bagels.
- Prep Time: 5
- Category: sauces
- Method: no cook
- Cuisine: asian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 99
- Sugar: 3.3g
- Sodium: 236mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.1g
- Trans Fat: 0g
- Carbohydrates: 5.1g
- Fiber: 0.7g
- Protein: 3.2g
- Cholesterol: 0mg