163 peanut sauce recipes

Sometimes nothing is better than a delicious stir-fry dish that's both healthy and scrumptious.

This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.

Put down the take-out menus, and make this Chinese favorite in the comfort of your home.

Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!

Sweet, sour and tasty maple-soy dressing makes this slaw refreshingly delicious.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

Bring out the wok and try this savory dish that will have you throwing out take-out coupons!

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Quick, easy and delicious. An ideal one pan meal for a week night.

One-skillet Thai chicken and rice cooked in peanut butter chicken stock with soy sauce, snow peas, ginger, and red pepper flakes. A 30-minute weeknight dinner with big flavor.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Millionaire Chicken: Chinese cold chicken salad with Shantung cabbage, tossed in a spicy hot-oil dressing of Sichuan peppercorns, hoisin, and honey. Make-ahead friendly.

Vegetarian Pad Thai built from pantry staples: rice noodles tossed with a quick peanut butter, soy, and brown sugar sauce, scrambled egg, garlic, scallions, and a hit of lime.