What is it about peanut butter that makes it taste so disgusting on it’s own, but drop-dead-deliciously-droolworthy mixed with other stuff?
I know, it’s not like the marmite camp, where I’ve probably got half you on my side here. I think most people actually like peanut butter on toast.
In fact, I’m such a nerd that I did a bit of googling to understand the peanut butter split.
Surprisingly there wasn’t much research on it….
However, I came across one paper involving a study of 157 people, which said 80% of them liked peanut butter.
I think that sounds about right, so I’m going to believe that as scientific fact.
Oh dear, sorry, I’m actually starting to bore myself now.
I used to love these kind of sciency/social experiments at school. I guess I can’t help myself in wanting to apply it to food (takes me back to the cookie experiment)!!
I’d probably be frowned upon by some for using peanut butter at all in Satay sauce, but I can’t really tell the difference between using that or using whizzed up peanuts. It does make the whole thing a lot simpler (and means I don’t have to drag out the food processor). I add coconut milk, chillies, fish sauce, sugar, lime juice and a couple of other store cupboard ingredients to my satay to really give it those Thai flavours that I love so much.
The chicken is marinated in coconut milk and spices to make it beautifully moist and tender. I sometimes use chicken thighs (more tender meat), but chicken breast works really well when marinated in this way. Tenderising it with the coconut milk means the chicken breast takes that burst of high-cooking-heat much better.
So tell me, are you a peanut butter hater who has a delicious peanut butter recipe? I’d love to know about it!
The easy chicken satay with peanut chilli sauce Recipe:
Easy Chicken Satay with Peanut Chilli Sauce
- 3 Chicken breasts cut into long, thin strips
- 1 tbsp dark soy sauce use tamari for gluten free
- 2 garlic cloves peeled and crushed
- ½ tin coconut milk
- ½ tsp cumin
- ½ tsp coriander
- 1/4 tsp ground ginger
- Chopped red chillies
- Fresh coriander
- Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
- Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover with plastic wrap and place in the fridge to marinate for at least 30 mins (up to overnight).
- Whilst the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan, and heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice. The sauce can be served cool or warm, or you can reheat if you wish (the oil will separate a little from the peanut butter and coconut milk as it cools, but a good mix with a wooden spoon will bring it back together again).
- Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.
- Brush some oil on the griddle (or BBQ), then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown - turning a couple of times during cooking (you could grill/broil the skewers if you prefer). Cut into the thickest part of one of the pieces of chicken to check it's cooked. There should be no pinkness to the chicken.
- Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with fresh coriander and a few slices of red chilli.
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