I wondered what else I could title this post to convince you all to make this sauce! It is really easy and can be used for lots of things. A drizzle over grilled chicken, a dip for satay sticks, a salad dressing or to finish off a stir fry. Even use it to dip vegetable sticks or a spoon 😊 – you will find no judgement here!
The recipe below makes about 150-200ml depending on how you thin it out and since it will last in the fridge you can certainly double it.
4 tblsp peanut butter (I use one without added salt, sugar or oil)
2tblsp rice wine vinegar
2 tblsp reduced sodium soy sauce
1 tblsp maple syrup
2 tblsp sriracha
1 tsp ground ginger
1/2 tsp garlic powder
pinch sea salt
warm water to thin, as required
Mix all ingredients carefully in a bowl until well combined and voila! Add water spoon by spoon until you get your desired consistency. I usually add 3-4 tablespoons, which thins it out nicely.
To make the chicken skewers, I marinated some fillets cut into strips lengthwise in some sriracha and soy. I then threaded them onto presoaked wooden skewers and grilled them until cooked through. Beware packing the chicken on to tightly or it will take longer to cook!
