This quick and easy peanut sauce recipe is a great choice for nights when you don't have time to chop fresh herbs or crush peanuts.
If you want to make a large quantity of this peanut sauce, add all the ingredients into a juicer or smoothie machine and process for 1 minute, then store it in a dry and clean container.
You can add some chili oil or Sichuan pepper oil if you like spicy food. Chopped garlic and chili would go with this sauce as well.
You can use this sauce as a dipping sauce for many Chinese appetizers, or you can mix this sauce with boiled noodles. You can also use less water, leave it out the rice vinegar, and add ¼ to ½ teaspoon of the salt in this recipe, using the sauce as a marinade for chicken breast or thigh fillet and roast it.
If you have a peanut allergy but you want to try this sauce then you can use white sesame paste instead of the peanut butter.
- 5 tablespoon good quality peanut butter
- 3 tablespoon warm water
- 2 ½ tablespoon Chinese rice vinegar
- 1 ½ tablespoons light soy sauce
- ½ tablespoons dark soy sauce
- 3 teaspoons white granulated sugar
- Whisk together all the ingredients in a bowl. Store in a sealed container in the refrigerator until ready to use.
Note: For the best results, refrigerate for at least 2 hours to allow the flavors to blend. Before serving thin the sauce with a bit more warm water if needed. Use the peanut sauce within 3 to 4 days and store it in the refrigerator.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|