2 T. PEANUT OR CANOLA OIL
2 LARGE CLOVES GARLIC, MINCED
1 T. MINCED GINGER
1 tsp. ASIAN HOT CHILI GARLIC SAUCE
1/2 CUP SOY SAUCE
3 T. HOISIN SAUCE
1 T. SESAME OIL
2 T. SUGAR
3/4 CUP CREAMY PEANUT BUTTER
1 1/2 CUPS CHICKEN BROTH
In a medium skillet or wok, heat oil over medium heat until smoky, about 2
minutes.
Add garlic and ginger, stir fry 2 minutes, add hot chili garlic sauce, soy
sauce, hoisin sauce, sesame oil, sugar, peanut butter and broth. Whisk over
medium heat for 2-3 minutes until ingredients are combined. Remove from
heat; cool to room temperature or chill until ready to serve.
NOTE: Use this as a dipping sauce for chicken skewers or grilled shrimp,
toss into a noodle salad or top steamed vegetables with sauce.
Use more hot garlic sauce for a more spicy flavor. Makes about 2 cups
sauce.
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