Whip up this flavorful homemade sauce for your next stir-fry night or Asian-inspired meal. Bonus – It’s lower in sugar and sodium compared to store-bought versions and packs plenty of heart-healthy, unsaturated fats.
Feel free to explore making this recipe with almond or sunflower butter, or ramp up the heat with cayenne pepper or red pepper flakes.
Ingredients:
½ cup natural peanut butter
2 tbsp low sodium soy sauce, tamari, or coconut aminos
1 tbsp rice vinegar
2 tbsp honey or maple syrup
2 tbsp sriracha
½ lime, juiced
1 garlic clove, grated
1 tsp ground ginger
2–4 tbsp water
Preparation:
Place all ingredients except water in a blender and process until smooth.
Slowly add 2 tbsp of water, then more if a thinner consistency is desired.
Store in the refrigerator for up to 3 days.
Serving Suggestions:
Serve over stir-fried vegetables, chicken, shrimp, and/or chickpeas on top of brown rice noodles or brown rice.
Try veggies like broccoli, carrots, peppers, mushrooms, onions, and snap peas.
Top with more lime juice and cilantro for extra flavor.
Also great as a vegetable dip, salad dressing, or in a wrap.
