I finally ran out of Trader Joe’s Satay Sauce so I broke down and made my own. I used cashews instead of peanuts to make it more Paleo/Primal and in retrospect I rather wish I’d left out the sugar to make it completely so. But I originally intended it as a grilling sauce rather than a dipping sauce, not realizing that the sauce for satay is SUPPOSED to be a dipping sauce though of course you can brush some on when you grill. So in the future I’ll mix it up sans sugar – neither of us thinks it really needs it.
1 cup salted cashew halves & pieces
1/3 cup water
2 cloves garlic, minced
2 T organic cane sugar
1 T Tamari (soy sauce will work)
½ T lime juice
2 t sesame oil
1 t Sriracha
Place all ingredients in a blender and blend until smooth. None of the ingredients require refrigeration so I don't believe this does either.
This time I used breasts rather than thighs. Slice however many chicken breasts you’re going to cook (I used three) into one inch strips and marinate in soy sauce and a dash of garlic powder and another of turmeric for a couple of hours.
Skewer chicken strips, brush with sauce and grill until just done. It looks burnt but that's just the sauce on top - the meat was tender and juicy!
Kate stirred up some mixed veggies - summer squash, zucchini, cabbage, red bell pepper, broccoli stems, carrots, onions and garlic - with some soy sauce and Chinese Five Spice seasoning to go with it.