Chicken satay and egg steamed rice

Everyone seems to have their own version of satay sauce.

My go to for the last two years included Worcestershire sauce and have no lime or honey, we all loved it but I felt it like something was missing so I tweaked it and feel this recipe is as close to the Chinese sauce we all love !

Satay sauce

Light and dark soy sauce 2 tbsp each

Honey 2 tbps

Lime zest and half juice

Curry powder 2 tbps

Peanut butter (crunchy) I use 3 heaped tbsp

Garlic powder 1 tsp

Turmeric 1 tsp

Onion powder 1tsp

Paprika 1tsp

Chinese five spice 1tsp

Cracked black Pepper 1tsp

Chicken stock 300ml water

Light coconut milk can

Whisk all the above together and when it has thickened take it off the heat and when cooled down add in the coconut milk , do this off the hob if using low fat milk to avoid the sauce splitting.

Meanwhike poach chicken thighs in chicken stock seasoned with turmeric,garlic,pepper for about 45 minutes or until cooked through.

Serve with egg poached rice ,as per my recipe here

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