Sunflower Satay Sauce ~ for Noodles and Grilled Chicken Skewers (Peanut-Free)
Asian-Style Satay Sauce made with Sunflower Seed Butter for a nutty-sweet flavor, yet NUT FREE. Easy blended sauce for Noodles and Grilled Chicken Skewers. Top with Sunflower Seeds and Sunflower Sprouts!
Sunflower Satay Sauce:
Place first eight ingredients in a small food processor. Pulse to combine, then run until you have a smooth paste – a little chunky is fine.
Add the Sunflower Butter, pulse to combine, then run until just combined.
Add extra water, 1 tablespoon at a time if you want a thinner sauce.
Serve sauce at room temperature.
Store in a clean glass container in the refrigerator. Will stay fresh for up to 3 weeks.
Serve over cooked noodles: I like Organic Round Soba Noodles or Gluten Free Rice Noodles.
Toss 2 cups cooked al dente noodles with 2 teaspoons of Sesame Oil.
Add 4 tablespoons of Sunflower Satay Sauce and mix well.
Garnish with a drizzle of Extra Sauce, 2 tablespoons Sunflower Seeds and 1/4 cup Sunflower Sprouts (their delicious!)
Add Julienned Vegetables for a crispy and healthy touch. Try cucumbers and multi-colored carrots.
Grilled Chicken Skewers:
1 1/4 pounds Chicken Tenderloins (tendons removed) cleaned and dried
2 teaspoons Soy Sauce
2 teaspoons Sesame Oil
2 tablespoon Sunflower Satay Sauce
2 teaspoons minced Garlic & Ginger
Add chicken to a plate to hold. Add all marinate ingredients and mix in to combine.
Cover and refrigerate 2 hours. Thread each tenderloin on a skewer – soaked bamboo, or metal skewer.
Grill on a preheated, hot grill, turning until nice grill marks appear, and cooked through.
Garnish with a good drizzle of Sunflower Satay Sauce, a sprinkle of Sunflower Seeds and Sliced Scallions.
For a Vegan Meal: use above marinade on Firm Tofu, and grill; serve with sauce on the side.
Serve with Noodles with Sunflower Satay Sauce and with Julienned Vegetables.
This recipe may not be reproduced without the consent of its author, Karen Sheer.