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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 12 |
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One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL! This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water just slightly. This can be made up to 3 days in advance. Kikkoman Thai-Style chili sauce can be found in any Asian section of major grocery stores, I purchase mine at Safeway stores in the Asian section, but you can use any brand of Thai chili sauce for this. You can use about 1/2 - 1 teaspoon (or to taste) red pepper flakes in place of the chili sauce. This recipe may be cut in half to make 2 cups. Ingredients:
3 -5 tablespoons vegetable oil (do not use olive oil for this) |
5 scallions, chopped very fine |
2 garlic cloves, finely minced |
2 tablespoons fresh ginger, finely grated |
2 cups water |
1 cup peanut butter (can add in more to make a thicker sauce) |
1/2 cup soy sauce |
1/3 cup white vinegar |
6 tablespoons packed brown sugar (1/4 cup plus 2 tablespoons) |
1 -2 tablespoon thai-style chili sauce (i use kikkoman chili sauce for this) |
Directions:
1. In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
2. Add/stir in the remaining ingredients and bring to a simmer, stirring.
3. Simmer the sauce until smooth, then cool to room temperature.
4. *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
5. This sauce is best served at room temperature.
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