Asian,  Recipes,  Sauces

Creamy Peanut Sauce

Lots of trial and error finally led to the creation of this incredible sauce. Peanut sauce is one of those recipes that should always work, but at times it’s too thick, too spicy or too bland. My version is peanut perfection – the blend of soy sauce, rice vinegar and ginger is over the top with a hint of honey in every bite. It’s delicious slathered on chicken and all the kids love this dinner. I like to keep a big jar in the fridge to add to lettuce wraps, stir fries…you name it, this sauce makes your meal even better.

Peanut sauce shown here over seared chicken and steamed green beans
Creamy Peanut Sauce
Author: Kate Wagner
Serves: 4 cups
Consider this sauce a fridge staple and the starting point to so many meals. You can toss chicken, shrimp, pork or beef in a simple Asian marinade and make your meal special and so much yummier serving this sauce on the side. As a dipping sauce for summer rolls or thinned with out with lite coconut milk it becomes a delicious salad dressing or sauce for noodles. Happy cooking!
  • 1 1/2 cup Peanut butter, creamy
  • 3/4 cup Soy sauce, low-sodium
  • 1/4 cup Rice vinegar, unseasoned
  • 1/4 cup Honey
  • 1/4 cup Canola oil
  • 3 tbsp Ginger (I use the ginger in a tube, but you can grate fresh)
  1. Mix all ingredients in a small bowl and whisk until smooth. Add 1 cup warm water and continue whisking until well combined.
  2. Use immediately or refrigerate for up to 2 weeks.


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