| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | makes 1 cup; 4 servings |
Ingredients
- 1 cup reduced-sodium chicken broth
- 3 tablespoons creamy (or crunchy) peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 100 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 396 mg |
Reviews
I used this with my Thai peanut posta salad w/chicken and it was spot on.I love it.
It was not spicy or peanuty enough, but it has potential. I would add three times the hot, and double the peanut butter. That’d probably do it. We will be trying this again, with the adjustments made.
Robin uses this peanut sauce as basis for several “Thai peanut” recipes. I tried the beef noodle version. Flavorless. Save your time and try another recipe.
I tried this on pasta – it was exactly what I was looking for! Easy, tasty and versatile. Thanks again Robin.
Doesn’t have that Asian flavor that I was looking for and I followed it exactly. Once again, her recipe failed to satisfy in flavor but as always, her presentations look good. Food should not only look good and pleasing to the eye but shoudl also taste good. I’ve tried some of her other Asian recipes and she just ruins the concept and I think she should steer clear of these types of recipes.
This sauce was so easy and delicious! I stir-fried chicken with red bell pepper and carrots and served it over whole wheat spaghetti. An instant family favorite!
I followed the recipe exactly and it tastes like there is too mcuh soy sauce in it. I did use low sodium which can give a different test. Not what I was hoping for.