Indonesian Chili Peanut Sauce
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
chicken broth
or broth |
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 2 | tablespoons |
dark karo
or light |
* |
| 1 | tablespoon |
soy sauce, dark
|
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | x |
red pepper flakes
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
garlic
minced |
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
chicken broth
or broth |
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
dark karo
or light |
* |
| 15 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
sesame oil
|
|
| 1 | x |
red pepper flakes
to taste |
*
|
Directions
Heat oil in a pan; add garlic and sauté 30 seconds.
Add peanut butter, and stir until blended.
Add the rest of ingredients.
Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil.
Serve.
Variation: Add ½ a very ripe, thoroughly mashed banana just before serving.
