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Peanut Sauce

Peanut sauce is one of my favorite yummy things. It's great on just about anything-pasta, pork, chicken. My husband says it would make cardboard taste good! It's very versatile, easy to make and inexpensive.

Ready In:
11mins
Yields:
Units:

ingredients

directions

  • Place peanut butter in heavy medium saucepan.
  • Slowly add chicken broth, then all other ingredients.
  • Stir over medium heat until smooth and thick, about 6 minutes.
  • Can be stored in refrigerator 3 days until ready to use.
  • Reheat before serving.
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RECIPE MADE WITH LOVE BY

@Normaone
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@Normaone
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"Peanut sauce is one of my favorite yummy things. It's great on just about anything-pasta, pork, chicken. My husband says it would make cardboard taste good! It's very versatile, easy to make and inexpensive."
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  1. mommyoffour
    So good. I used this to make peanut butter chicken, I just fried up some chicken chunks and tossed them into the sauce....my family loved it. Thank you for sharing your recipe with us.
    Reply
  2. hedgiehog
    This is a tasty, easy to make peanut sauce. I made Thai chicken skewers and coconut rice and this sauce complemented the chicken really well. I used ginger paste (because I'm lazy) and halved the recipe. I expected it to be just okay because of the lack of coconut milk but it was great! I especially like that it's really quick and easy. Thanks for sharing!
    Reply
  3. troublejul
    OMG, i will never use bottled sauce again,, this was fantastic,, even the DH loved it,,, used the left over sauce on bread pork loin the next nite over egg noodles and it was the best,,, i will use this again and again,,, loved it on grilled chicken skewers and lumpia,,,thanks a lot
    Reply
  4. beeboppah
    great dippin sauce for my chicken strips. i thought i might of done something wrong because it seemed a bit thin, but as it cooled a bit, it thickened up and worked out swell.
    Reply
  5. JudyCC
    This is a great recipe for many reasons: simple to prepare, great tasting, versatile uses and most of all no "exotic" ingredients. Most asian sauce recipes call for ingredients that might be only used once and then what do you do with the rest? Not this one. Thanks!
    Reply
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