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Peanut Sauce
I've been making this peanut sauce for years, and it's earned its permanent spot in my rotation because it does double duty—thick enough as a noodle stir-fry coating, thin enough to become a dipping sauce with a splash of water. I first fell hard for it when I was trying to salvage some sad leftover chicken thighs by tossing them with whatever was in the pantry.
Ingredients
Method
- Combine the base: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, grated ginger, and minced garlic until smooth.
- Thin to your liking: Add warm water one tablespoon at a time, whisking after each addition, until you reach the desired consistency. For a thick stir-fry sauce, use about 1/4 cup; for dipping, aim for around 1/2 cup. The sauce should coat the back of a spoon but still pour slowly.
- Taste and adjust: Taste before adding anything else—if it's too tangy, add another teaspoon of honey. If you want more warmth, stir in chili flakes or sriracha to taste.
- Serve immediately over noodles, rice bowls, grilled meats, or vegetables. Store leftovers in an airtight jar in the fridge for up to 1 week; reheat gently with a splash of water and whisk until smooth.
Nutrition
Notes
The secret that keeps me coming back is how forgiving the balance is: too tangy? A spoonful more sugar. Too thick? Warm water saves everything. I usually double-batch and keep a jar in the fridge, which means dinner becomes less of an event and more of a routine I actually enjoy.
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