Here is the recipie for a gluten free Spicy Satay Peanut Sauce that my mom and I came up with after being unable to find a pre-made sauce that was gluten free.
Gluten Free (GF) Spicy Satay Peanut Sauce
Ingredients:
Extra light olive oil with a dash of sesame oil OR peanut oil (to coat the pan)
1 Medium onion chopped fine-ish
1-2 cloves garlic minced
10.5 oz (~1-1/3 cup) GF chicken broth (low sodium) or Vegetable broth for the vegetarians
½ TSP ground ginger
1 TBSP white wine vinegar
2-3 TBSP (to taste) GF Tamari (or soy sauce for those that are not gluten free)
(I tend to use 2 TBSP’s regular GF tamari and 1 TBSP low sodium GF tamari)
2 TSP Brown sugar
½ TBSP Lemon Juice
¼ - 1/3 cup Chunky (or smooth) Peanut butter
Red pepper flakes (to taste)
*1 TBSP Cornstarch (mix with water) (to thicken sauce if needed)
Directions:
1. Coat pan with oil, on MED/HIGH heat
2. Saute onion and garlic until they cook down
3. Add chicken broth, stir occasionally and let it simmer for a couple minutes, (don’t let the broth cook down too much though or else you will have to add more broth later because the sauce will be too thick)
4. Add ginger, white wine vinegar, tamari, brown sugar, and lemon juice. Stir.
5. Add peanut butter. Stir until it melts in.
6. *If the sauce is not quite thick enough at this point (you don’t want it runny), mix cornstarch with water and add as needed to thicken the sauce. The peanut butter does a pretty good job of thickening the sauce up so you probably will be able to skip this step.
7. Taste, add red pepper flakes (to taste) to spice it up
8. Keep sauce on low heat until you add the chicken
Mix Sauce with chicken (makes enough sauce for 3 chicken breast cut in bite size pieces, chicken prep directions below) and serve over pasta. While I havn’t made a vegetarian version of this, I think that the sauce would be a good compliment to some stir fried sugar snap peas and water chestnuts.
Chicken Prep:
1. Cut 3 chicken breasts into bite size pieces, marinate for at least 8-12 hours in marinade of your choice, I used Goya Mojo Criollo Marinade for chicken.
2. Coat pan with extra light olive oil and some butter
3. Cook chicken until it is pretty much done. Remove from pan.[EDIT: to clarify the chicken should be done cooking when you remove it from the pan, because when you add the chicken to the sauce pan there will be some heat coming from it and you don't want the chicken to over cook and become dry]
4. Add Chicken to sauce (which is on low heat on the stove), mix
5. Serve over pasta, ENJOY!
 |
| Here is the Gluten Free Spicy Peanut Satay Sauce all mixed in with the pieces of chicken. normally the sauce is a bit darker but I used a little bit too much peanut butter in the batch pictured :) |
Gluten Free (GF) Spicy Satay Peanut Sauce
Ingredients:
Extra light olive oil with a dash of sesame oil OR peanut oil (to coat the pan)
1 Medium onion chopped fine-ish
1-2 cloves garlic minced
10.5 oz (~1-1/3 cup) GF chicken broth (low sodium) or Vegetable broth for the vegetarians
½ TSP ground ginger
1 TBSP white wine vinegar
2-3 TBSP (to taste) GF Tamari (or soy sauce for those that are not gluten free)
(I tend to use 2 TBSP’s regular GF tamari and 1 TBSP low sodium GF tamari)
2 TSP Brown sugar
½ TBSP Lemon Juice
¼ - 1/3 cup Chunky (or smooth) Peanut butter
Red pepper flakes (to taste)
*1 TBSP Cornstarch (mix with water) (to thicken sauce if needed)
Directions:
1. Coat pan with oil, on MED/HIGH heat
2. Saute onion and garlic until they cook down
3. Add chicken broth, stir occasionally and let it simmer for a couple minutes, (don’t let the broth cook down too much though or else you will have to add more broth later because the sauce will be too thick)
4. Add ginger, white wine vinegar, tamari, brown sugar, and lemon juice. Stir.
5. Add peanut butter. Stir until it melts in.
6. *If the sauce is not quite thick enough at this point (you don’t want it runny), mix cornstarch with water and add as needed to thicken the sauce. The peanut butter does a pretty good job of thickening the sauce up so you probably will be able to skip this step.
7. Taste, add red pepper flakes (to taste) to spice it up
8. Keep sauce on low heat until you add the chicken
Mix Sauce with chicken (makes enough sauce for 3 chicken breast cut in bite size pieces, chicken prep directions below) and serve over pasta. While I havn’t made a vegetarian version of this, I think that the sauce would be a good compliment to some stir fried sugar snap peas and water chestnuts.
Chicken Prep:
1. Cut 3 chicken breasts into bite size pieces, marinate for at least 8-12 hours in marinade of your choice, I used Goya Mojo Criollo Marinade for chicken.
2. Coat pan with extra light olive oil and some butter
3. Cook chicken until it is pretty much done. Remove from pan.[EDIT: to clarify the chicken should be done cooking when you remove it from the pan, because when you add the chicken to the sauce pan there will be some heat coming from it and you don't want the chicken to over cook and become dry]
4. Add Chicken to sauce (which is on low heat on the stove), mix
5. Serve over pasta, ENJOY!
No comments:
Post a Comment