Peanut Sauce for Grilled Chicken Satays

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Total Time
15 mins
5 mins

Credited to Emeril Lagasse, this sauce goes over the recipe I posted for Grilled Chicken Satays.

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  1. In a food processor, combine green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
  2. Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds. Add the fish sauce and lime juice and process to blend.
  3. Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed. You may add hot sauce to taste, if desired.
  4. Drizzle over chicken satays and serve additional sauce in a bowl on the side for dipping.
Most Helpful

5 5

This is a great peanut sauce! We used a reduced fat coconut milk to cut back on the calories a bit. We basted a little on our thai beef and on our chicken satays during the last couple minutes of cooking. Might add a little more jalapeno next time. Yummy!!!

5 5

This was very interesting, to me, to make. First, I had no Hoisin sauce so made Hoisin Sauce - Microwave by Breez, and believe me it was a little bit of work to make Zaar change a 2-cup recipe to 1/16th cup. Then I made Fat Free Coconut Milk (For Recipes) by Chef PotPie and cut it down to 3/4 up, as I had another recipe that needed just a little coconut milk. Other than those 2 ingredients, I was good to go! I am so glad that this recipe did not call for too much pepper. I had a Thai dish that blew the top of my head off! This was just enough to say, "whoa", this is great!" Will I have this again? You bet! Thnx for sharing your recipe, Dr. J. Made for ZWT6.