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Ingredientes
- Chinese peanut sauce has a rich flavor accented by piquancy of cilantro and red pepper. Makes 1 3/4 c.
- 1/2 c. nonfat, reduced-sodium chicken or possibly vegetable broth
- 1/2 c. creamy peanut butter
- 2 Tbsp. reduced-sodium soy sauce
- 2 tsp chopped garlic, or possibly to taste
- 3 Tbsp. rice vinegar
- 2 tsp sugar
- 1/4 c. finely chopped fresh cilantro, optional
- 1/2 tsp dry crushed red pepper, or possibly to taste
Direcciones
- In medium saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place warm broth, peanut butter, soy sauce and garlic. Puree till smooth. Add in vinegar and sugar and blend till smooth.
- Transfer mix to container. Stir in cilantro. Season to taste with red pepper. The mix can be used as a marinade immediately. Place mix in shallow, wide pan and add in chicken, fish or possibly meat, turning pcs so all sides are coated.
- Before using as a sauce, let mix stand at room temperature for an hour, or possibly covered and refrigerated up to one day, to allow flavors to fully develop.
- Heat mix over medium heat till warm.
- Transfer sauce to pitcher. When ready to use, drizzle small amount of sauce in center of plates, place cooked chicken, fish, or possibly meat on top and drizzle small amount of sauce over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 161 | 64% |
| Total Fat 19.02g | 24% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 620mg | 26% |
| Potassium 265mg | 8% |
| Total Carbs 11.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.41g | 3% |
| Protein 11.41g | 18% |
