Submitted by: CoCo
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Servings: 8
A versatile peanut sauce to serve over chicken, shrimp, broccoli, rice noodles, whatever!
1/2 c. peanut butter, creamy
2 tbsp. apple cider vinegar
2 tbsp. wheat-free soy sauce
2 clove garlic
1/4 tsp. cayenne pepper
1 tsp. fresh ginger
1/2 c. water
Mix all of the ingredients in a small saucepan. Whisk until well blended then heat to a simmer. Add more water if you prefer a thinner sauce.
You can also play with this: coconut milk instead of water, add curry paste, add honey, use chunky peanut butter...have fun!
CHICKEN SATAY: I roast chicken in the oven (salt, pepper, olive or coconut oil. Bake at 350 for 30-40 minutes) then chunk it up and stir in some of the peanut sauce (a little goes a long way). Serve with rice and broccoli.
You can also grill chicken (or shrimp) on skewers and serve the sauce on the side.
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