Satay from Scratch

Last Friday at work I picked up an advance copy of a Peanut Butter cookbook. No, it's not recipes for homemade peanut butter-- it's a cookbook of recipes where peanut butter is an ingredient.

Using the cookbook as a guideline, last night I made a Thai Peanut Satay sauce from scratch. I had to make some substitutions but the resulting sauce got rave reviews from my wife-- it was a little too thick for my tastes, so next time I'll add a bit more water. But, in a nutshell here's the recipe I followed for the sauce:

1/4 cup balsalmic vinegar
1/2 cup creamy peanut butter
6 tbsp. soy sauce
1/2 tsp. Cumin
1/2 tsp. Mustard (the recipe called for ground mustard, I had to substitute the yellow stuff)
1/2 tsp. Garlic (the recipe called for garlic powder, I had to substitute minced)
1/2 tsp ground Ginger
1/2 cup water

Combine all ingredients whisk to desired thickness/thinness add additional water if necessary.

My wife & I used chicken-- we sliced 2 chicken breasts into thin strips and cooked them in the wok with water chestnuts and green beans and added the satay sauce and served it on a bed of Ramen noodles-- it came out well but I think I'd prefer using green peppers & onions instead of green beans next time. We were both famished and didn't want to take the time to chop the onions or green beans however.