Peanut Satay

LOVE! You can put it on grilled chicken ka-bobs, on Asian salad when cold, just as a dipper at the table, or on a full-blown dish with rice. It can be hot or mild. If you don’t cook Asian food 5/7 days of the week like we do, it can seem a lot to get the Asian Chili Sauce. Another option might be to substitute sriracha? We put sriracha in everything. It makes Sloppy Joe’s better, chili, hamburgers, you name it. I substitute soy sauce for the fish sauce if I don’t have it or if the kids are standing next to me. They can’t stand the smell of that stuff.

Peanut Sauce:
1/4 cup smooth peanut butter (2-1/2 oz)
2 Tablespoons cold water (heated for 15 seconds in microwave)
1 tablespoon lime juice
1 tablespoon Asian chili sauce
1 tablespoon fish sauce
1-1/2 teaspoons dark brown sugar
1-1/2 teaspoons minced fresh cilantro leaves
1 small garlic clove
1 scallions

Heat 2 tablespoons of cold water in microwave for 20 seconds in a small mixing bowl. Whisk 1/4 cup of peanut butter together with the hot water. Slice white and green part of scallion thin and add to sauce. Peel and press 1 small garlic clove directly into bowl. Stir in the remaining sauce ingredients. If desired put the peanut sauce in a separate serving bowl. Set aside until dinner at room temperature.