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Description
Think of this as your back pocket peanut sauce — a versatile, instant flavor upgrader to elevate even the most modest meals. Use it to add a saucy, savory edge to roasted sweet potatoes, butternut squash, or chicken. Drizzle it over grain bowls or tofu, or toss it with with rice, noodles, and veggies in a simple stir-fry. The recipe is a Yummly original created by Jamie Vespa, MS, RD.
Ingredients
US|METRIC
7 SERVINGS
- 1/4 cup creamy peanut butter (salted; or use almond butter)
- 2 Tbsp. warm water
- 2 Tbsp. reduced-sodium soy sauce (or tamari)
- 2 Tbsp. sweet chili sauce (Thai sweet red)
- 1 1/2 Tbsp. rice vinegar (unseasoned)
- 2 tsp. sesame oil (not toasted)
- 1 tsp. finely grated fresh ginger
- 1 garlic clove (minced)
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Directions
- Combine all ingredients in a medium bowl, whisking until smooth.
- Serve sauce, or refrigerate airtight up to 2 weeks.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium90mg3% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g4% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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