Peanut Satay Chicken Stir Fry (2024)

FAQs

What is the difference between peanut satay and peanut sauce? ›

First up, semantics. Sate doesn't actually mean spicy peanut sauce, though we tend to misappropriate the term here, and other dishes have been invented that use this accompanying sauce. Sate refers instead to the skewers of meat, and many variations of it come with a different sauce, and some without any sauce at all.

The prominent ingredient of a satay sauce is peanuts, alongside soy sauce, salt, garlic, coconut, chilli, onion and lemon are added for a fragrant taste. Delicious meat skewers called Satay and its popular peanut sauce are well known in most cities around the world.

Curiously, the association with satay sauce gives these Southeast Asian grilled meat delicacies the name satay chicken. Originated in Java, Indonesia, Satay gradually spread its appeal over the entire East Asian and Southeast Asian peninsula, before becoming a hot meal of choice among the whole world of gastronomists.

You can also make this classic satay sauce with almond butter or cashew butter if you don't eat peanuts. Sunflower seed butter is a nut-free option. Store the leftover sauce in an airtight container in the refrigerator for up to 5 days.

Some may say that the peanut sauce usually served with chicken satay is bad or you or that it is unhealthy. This is due to the fact that peanut butter is high in calories and fat which in turn makes the peanut satay sauce fattening or high in calories.

Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.

In addition to making a delicious dipping sauce for grilled, skewered proteins of all kinds (we're especially fond of it with shrimp, pork loin, or tofu), it also makes a fantastic condiment for burgers and lettuce wraps, and a superb sauce for serving over Thai Wheat Noodles.

Combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

noun. a Southeast Asian, especially Indonesian and Malaysian, dish of marinated, bite-size pieces of meat, skewered, barbecued, and usually served with a peanut-flavored dipping sauce.

An accompaniment for satay, 'nasi impit' or 'nasi himpit' is made up of compressed cooked rice. Although nasi impit is usually served with a peanut dipping sauce, it can be eaten with various curries and 'rendang' too.

Why does satay sauce split? ›

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

Pili Nuts. Pili nuts are versatile tree nuts that, when shelled, provide a flavor that's close to peanuts. The flavor of pili nuts alone makes them a good substitute for peanuts, Rails says.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

ˈsa- variants or saté or sate. plural -s. : small pieces of meat marinated and grilled on a skewer and served with a spicy sauce usually of peanuts.

Satay sauce should be a little spicy, but nothing too crazy! It does contain chilli but it is a more mild heat. The perfect Thai satay should be a blend of sweet, savoury, spicy and nutty. It's one of the pillars when it comes to condiments in Thai cuisine, and it's one of my personal favourites!

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.