Fakeaway- satay sauce recipe

Fakeaway…Saves money and MUST be better for you than the real thing right?

My fakeaway satay sauce is my absolute favourite thing to cook when we fancy a Chinese but don’t want to order a takeaway. This isn’t quite the satay sauce found on the chicken skewers may I add, but the peanut sauce that comes as a main dish. I love to eat this with coconut rice or team it up with my fakeaway egg fried rice.

If my partner and I are both having it I will make it with chicken, but when I’m making it for myself I halve the recipe and just make it with any vegetables I can find. I just freeze the remaining coconut milk to keep and use again for a single portion which I just chuck in frozen when I add the peanut butter and sugar.

It can also be made with prawns which will alter when you add them to the recipe, you don’t want them cooking from the get go or they’ll turn rubbery.  Therefore it’s important that you adjust your timings slightly depending on what it is you’re adding to avoid under or over cooking.

The measurements below are just a guide. If you like it hotter add more chillis, if you’re an onion and garlic lover double them up. I always adjust the end result depending on what rice I’m eating it with and how hot I fancy my meal to be.

Fakeaway satay ingredients

  • Two chicken breasts cubed -or- Tofu cubed -or- any vegetables you fancy -or- fish
  • Sliced bamboo shoots-one tin
  • Slices Water chestnuts-one tin
  • 1 tsp chopped red chillis (I use very lazy)
  • 1tsp crushed garlic
  • 1 white onion chopped-more if you prefer.
  • 3 heaped tbsp soft brown sugar
  • One huge heaped tablespoon ‘dollop’ of peanut butter. (I use whole earth smooth, if you use peanut butter that has added sugar in then you may need less of the soft brown sugar)
  • Soy sauce
  • Coconut milk- 1 tin (I actually use reduced fat coconut milk and it turns out beautiful)
  • A little coconut oil to cook with or any oil you have available.


  1. Melt your coconut oil in a pan with your chilli, garlic, bamboo shoots, water chestnuts. Add any other hard vegetables now unless you’re pre-boiling them. This is just to cook off some of the chilli and start softening the veg.
  2. Add your meat (if adding) along with the onions and cook until the onions are soft and the meat is cooked through.
  3. Add your dollop of peanut butter along with the sugar and stir until melted.
  4. Pour over the coconut milk and mix it until it makes a smooth sauce.
  5. Add a splash or two of soy sauce- to taste.
  6. Gently simmer until it thickens to your desired consistency.
  7. Finally, tweak the taste by adding more peanut butter, sugar or soy to get that sweet and savoury balance of your fakeaway satay sauce just right.


So there you have it. A delicious fakeaway satay sauce to calm your cravings for a chinese. This of course comes without the MSG and trans fats that usually accompany the takeaway version. Not only is it delicious but it also contains a contribution towards your 5 a day in addition to healthy polyunsaturated and monounsaturated fats.

Can’t make this due to a peanut allergy? Perhaps you have tried cashew or another nut butter and succeeded, I’d love to know! Please leave me a comment.

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