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Ginger-Soy Peanut Sauce

Ginger-Soy Peanut Sauce

There is no more rewarding result of stirring a handful of fuss-free ingredients together than this satisfying, mouthwatering peanut sauce. I could honestly just eat it with a spoon, but it is wonderful drizzled over grain or noodle bowls, grilled chicken skewers, and/or steamed vegetables. The sauce will keep in the refrigerator for up to 4 days, just let it come to room temperature before serving it, and stir in a little more lime juice to taste, or water to thin it out a little more if needed.


¼ cup of natural creamy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice 
1 ½ teaspoons finely grated fresh ginger, or ½ teaspoon ground ginger
1 ½ teaspoons honey
1/8 teaspoon of red pepper flakes, plus more to taste


In a medium bowl stir the peanut butter, soy sauce, lime juice, ginger, honey and red pepper flakes and 2 tablespoons of water until well combined and creamy. Add more red pepper flakes to taste.

Sauce will keep in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving.

Makes 4 Servings

Yields about 1/3 Cup

Per Serving:

Per serving: Calories 110; Total Fat 8g; (Sat Fat 1.5g); Protein 4g; Carb 6g; Fiber 1g; Cholesterol 0mg; Sodium 210mg; Total Sugar 4g





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