Peanut sauce

I felt like making a peanut sauce yesterday. I think it came out pretty good for the first time. It was a little thick. I figured you could thin it out with some water or a little more chicken stock.

1/4 Cup PB
1/4 Cup Chicken stock
Soy Sauce
Ground Ginger
Garlic powder
Cayenne Pepper

Basically I put the 1/4 Cup of PB 1/4 Cup chicken stock in to a small sauce pan until melted together. Then added the Soy,Ginger, Cayenne, and Garlic powder to taste. Came our really nice.

I put this all over my broccoli. But I am guessing it would be good over chicken or steak also.

Let me know what you think or any easy adjustments to it.

[QUOTE=CFree3344;297178971]I felt like making a peanut sauce yesterday. I think it came out pretty good for the first time. It was a little thick. I figured you could thin it out with some water or a little more chicken stock.

1/4 Cup PB
1/4 Cup Chicken stock
Soy Sauce
Ground Ginger
Garlic powder
Cayenne Pepper

Basically I put the 1/4 Cup of PB 1/4 Cup chicken stock in to a small sauce pan until melted together. Then added the Soy,Ginger, Cayenne, and Garlic powder to taste. Came our really nice.

I put this all over my broccoli. But I am guessing it would be good over chicken or steak also.

Let me know what you think or any easy adjustments to it.[/QUOTE]

hmm i bet this would be really good over chicken. sort of like that thai dish. "amazing chicken"

[QUOTE=CFree3344;297178971]I felt like making a peanut sauce yesterday. I think it came out pretty good for the first time. It was a little thick. I figured you could thin it out with some water or a little more chicken stock.

1/4 Cup PB
1/4 Cup Chicken stock
Soy Sauce
Ground Ginger
Garlic powder
Cayenne Pepper

Basically I put the 1/4 Cup of PB 1/4 Cup chicken stock in to a small sauce pan until melted together. Then added the Soy,Ginger, Cayenne, and Garlic powder to taste. Came our really nice.

I put this all over my broccoli. But I am guessing it would be good over chicken or steak also.

Let me know what you think or any easy adjustments to it.[/QUOTE]

1. You need a squeeze or two of lime juice.
2. Use real minced ginger and garlic.
3. Use crushed roasted nuts instead of PB.
4. Drop the chicken stock.
5. It's supposed to be thick.
6. Crush a lime leaf in there too if you have it.
7. Bit of splenda too.


Its good on almost everything, eggs (with chili sauce), meat of all kind, anything asian.

how long would this keep and what would be the best way to store it? i'd love to be able to have some sauce on hand instead of having to make it when i want it

[QUOTE=sniper_01;302558211]how long would this keep and what would be the best way to store it? i'd love to be able to have some sauce on hand instead of having to make it when i want it[/QUOTE]

Keep for weeks man. Just keep mixing it up. Especially with some lime juice in it.

Just borrowed your recipe (without stock) and poured it all over my beef and spinach salad... hot damn, it was awesome. Reps to you!

Its also amazing as a sauce over steamed vegetables and cauliflower "rice"