Ingredients
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- 2 tablespoons light coconut milk
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh lime juice
- 2 tablespoons honey
- 1 small clove garlic, crushed
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red chili flakes
- 1/4 cup creamy peanut butter
- Chopped peanuts for garnish (optional)
Instructions
- In a medium mixing bowl, combine all of the ingredients and whisk together until creamy. Add more honey if you like it sweeter. Add more coconut milk if your sauce is too thick.
- Serve the peanut sauce in a small bowl if using as a dip and top with chopped peanuts.
- Toss with noodles or pour over protein if using as a sauce.
Notes
- If your peanut sauce is too thick, simply thin it out with some additional coconut milk. Add a little at a time.
- To make this sauce gluten-free, substitute the soy sauce for gluten-free soy sauce or reduced-sodium tamari.
- This sauce is great for serving with chicken skewers, salmon skewers and tofu, or as a dipping sauce for spring rolls.
- You can store this peanut sauce in the refrigerator in a tight container for up to a week. You can also freeze this sauce in a ziplock baggie for up to three months. Defrost in the microwave or stove-top.
- Prep Time: 10 min
- Category: Sauce
- Method: No cook
- Cuisine: Asian
Nutrition
- Serving Size: 3/4 cup
- Calories: 642
- Sugar: 38.8 g
- Sodium: 1787 mg
- Fat: 42.5 g
- Carbohydrates: 54.9 g
- Protein: 22 g
- Cholesterol: 0 mg
