Chicken Satay Peanut Sauce (Print Version)
# Ingredients:
→ Sauce and Chicken
01 -
1/4 cup hoisin sauce
02 -
2 tablespoons peanut butter
03 -
1 teaspoon chile paste, like sambal oelek
04 -
1.5 lbs boneless, skinless chicken breasts, cut into small pieces
05 -
1/2 teaspoon brown sugar
06 -
1 tablespoon vegetable or peanut oil
07 -
1 teaspoon salt
08 -
3 garlic cloves, finely chopped
09 -
1 tablespoon tomato paste
10 -
1/2 cup chicken stock
→ Base and Toppings
11 -
Thin slices of cucumber (optional)
12 -
4 cups jasmine rice, coconut lime rice, or noodles, already cooked
13 -
Fresh cilantro, chopped (optional)
14 -
Chopped unsalted peanuts (optional)
15 -
Thai chile or a drizzle of sriracha (optional)
# Instructions:
01 -
In a big skillet that's non-stick, heat a tablespoon of oil over medium-high. Sprinkle salt on the sliced chicken and toss it into the pan. Cook until it's slightly browned and just cooked through, then scoop it onto a plate.
02 -
Put the pan back on the stove and stir in chopped garlic, chile paste, and tomato paste. Let it cook for about 30 seconds until you can smell it.
03 -
Pour in the chicken stock, hoisin, peanut butter, and brown sugar into the pan. Keep stirring as it comes to a boil. Lower to medium heat, toss the cooked chicken back in, and stir everything so the chicken is coated. Let it warm up in the sauce.
04 -
Spoon the chicken mixture into bowls, over your choice of jasmine rice, coconut lime rice, or rice noodles. Add toppings you like, such as peanuts, cilantro, cucumber slices, or some extra heat with chile or sriracha.
# Notes:
01 -
You can swap sambal oelek for sriracha if you prefer.
02 -
Cooking the rice while making this dish saves time.
03 -
Feel free to toss in veggies like broccoli, snap peas, bell peppers, or snow peas.