My peanut sauce requires no cooking and you probably have most of the ingredients already in your pantry. Everything gets tossed in the blender and buzzed until super smooth. You can adjust the thickness by adding a little water to thin it out. It’s best to use peanut butter that doesn't have sugar in it. If you must use sweetened peanut butter than omit the maple syrup.
The other magic about peanut sauce, is that having a batch in the fridge can make an exciting dinner happen really quickly. It takes bland steamed veggies and grilled chicken to a whole new level, and fast. Almost any protein + veggie combo is heightened significantly by a drizzle of peanut sauce.
Drizzled on Grilled Chicken + Rice + Steamed Veggies + Cilantro
Drizzled on Roasted Salmon + Soba + Cucumber + Mint
As a dip for cucumbers + snap peas + lightly steamed broccoli
Thinned with some water to dress a salad of Romaine + Shredded Red Cabbage + Shredded Carrots + Mint + Cilantro
The Easiest Peanut Sauce
Yields about 1 ¼ cup
½ cup unsweetened peanut butter
¼ cup soy sauce
¼ cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons maple syrup or sugar
1 teaspoon sriracha (more if you like it spicy)
1 clove of garlic
1 (1 inch) piece of ginger (unpeeled is fine)
Throw everything into a high speed blender and blend until very smooth, scraping down the sides with a rubber spatula if necessary.
You’ll likely have to add water tablespoon, by tablespoon until you reach the right “drizzle-able” consistency.
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