Peanut butter is probably one of my all time favourite foods, so needless to say I do love a good satay sauce. However, many satay sauces that you buy pre-made at restaurants are fully of nasty ingredients including gluten, sugar, vegetable oils, emulsifiers, preservatives and other chemicals. The good news is it is very simple to whip up your own wonderful homemade satay sauce in just a few minutes. Satay goes great with chicken or beef skewers, or you can use it as a sauce for your stir fry.
This little recipe was the combined creation of a few friends and I the other night. Simple, easy and cheap to make (since I am now a broke uni student)! It was so utterly delicious that we finished off a four-serve meal between the three of us. You can never have too much of a good thing, right…?
Satay Chicken Brown Rice Stir Fry
Brown Rice Stir Fry:
- 2-3 free range, organic chicken breasts, diced into small chunks (leave out for vego version)
- 1 cup brown rice
- 1 cup frozen peas, thawed
- 2 organic, free range eggs
- 1 brown onion, finely diced
- 2-3 sticks celery, finely chopped
- 2-3 carrots, finely diced
- 2 teaspoons satay spice mix*
- Coconut oil ~ 1 Tbsp
- 2/3 cup peanut butter
- 2 cloves garlic, crushed
- 1 medium chilli, de-seeded and diced
- Almond milk – approx. 1 cup
- Juice of 1 lime
- 1-2 Tbsp organic tamari (a healthier version of soy sauce)
- 1-2 tsp satay spice mix
1. Place the brown rice in a saucepan with 2-3 cups boiling water and simmer for about 25-30 mins or until just cooked (or even slightly under).
2. In a blender combine the peanut butter, garlic, chilli, some almond milk, lime juice, tamari and satay spice mix until it forms a nice sauce. Taste and add more tamari for saltiness, spice mix for heat or peanut butter for satay-ness. Add almond milk as needed until you get a good satay sauce consistency (will pour but reasonably thick). Once you are happy with the flavour and consistency of the sauce place it in a bowl/pouring jug and set aside.
3. In a fry pan add the coconut oil and fry off the onion, chicken, celery, carrot and spice mix. Keep cooking over medium heat until the chicken is cooked through and the veggies start to soften.
4. Add the peas, cooked brown rice and eggs. Mix all of the veggies, rice and egg together in the pan over low-medium heat until the egg has ‘scrambled’ through and the rice is cooked completely.
5. To serve, place a heap of the stir fry on a plate and pour the satay sauce over the top. Bon appétit!
*Note: I used a Malay Satay Spice Mix that I bought at a gorgeous little spice shop in Melbourne, on Lygon St called Gewurzhaus. However, I am sure there would be satay spice mix equivalents, so just have a hunt around and check the ingredients list to make sure it is free of any nasties (caking agents, sugar, preservatives etc).