Quick & easy, ketogenic, and gluten-free. Ideal snack for a game day! Although you can adjust it to your tastes, I prefer this dish with spicy sausage for a little kick. Serve with honey mustard or plain.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons crunchy peanut butter
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
Instructions
- Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Reviews
Wonderful flavor! Easy and quick to make. After browning them in peanut oil, I cooked my stir fry veggies directly in the sauce.
With added lemon juice and a drizzle of sesame oil, this is great!!
I did reduce the vinegar per the other reviewer and this was just right. Added a splash of fish sauce and doubled it but it was t nearly enough for pad thai rice noodles. Please at least quadruple the sauce in the written recipe for pad thai.
I did change up amt of of the ingredients measurement but remained pretty close n it Fantastic! This is going to be a go to for me.
Great except I use rice vinegar and add cocoanut milk. I substitute Thai chili sauce for pepper flakes or cayenne so not as spicy
Loved this!!! I did not have any red wine vinegar, so I substituted rice vinegar, using 2 1/2 tbsp. instead of 2 tbsp.
My husband and I loved this sauce!! I should’ve taken a photo of my plate but it looked too good to wait. And it was gone before I knew it! Delicious!!! We had this sauce marinate on diced chicken for about 4 hours and then I made another batch that we added after the chicken cooked. We served it with garlic sautéed broccoli and rice. We’ll definitely be making this again and there’s nothing we’d change.
Easy and great taste! I was out of soy sauce, so substituted Worcestershire sauce and it still came out all right! I also used sherry cooking wine as I was out of wine vinegar, but next time will try the rice vinegar, based on the reviews. Even with my 2 substitutions it was fabulous! Will make this again!
I made this recipe according to the instructions but doubled it for a stir fry. I really enjoyed it, thanks for sharing.
Third attempt at a complete review – sorry, new device. Mine came out a bit tangy so I added an extra Tbsp of pb. Will probably use a touch less red wine vinegar next time.
Didn’t have red wine vinegar, substituted 1 tbs Sake and real garlic. First time making Peanut stir fry sauce and will make again. Thanks
Was way sweet! Try to cut it and still didn’t like it that much. So bummed!
Maybe it is because I used natural peanut butter but I had to add water to thin out the sauce
Delicious!
My husband made this and says that 1 tbsp vinegar would be sufficient and definitely only use the 1/8 tsp of cayenne, but if you don’t like too much spice, reduce that. He doubled the peanut butter. He used smooth peanut butter but says he would have added some chopped peanuts if he had some.
Really tasty! I whisked this up and then added it to already cooking vegetables to heat and mix in. Very good!
I added extra peanut butter, a little bit of lime juice, honey, and sesame oil.
Yes I made it with almond butter
Loved this recipe! It has great balance of sweetness and heat.
Pretty good! I thought it was a bit too salty, but my hubby loved it! It was easy, and I will certainly make it again!
Didn’t make any changes. It was so dark that I thought I’d done something wrong. So I made it again, this time using the microwave instead of the stove. They tasted basically the same but it wasn’t that great. Won’t use this recipe again.