Thai Peanut Sauce
We use this sauce at the market on our Thai Chicken Wrap, but it’s also a tasty dipping sauce for chicken skewers as an hors d’oeurves or a marinade for grilled chicken breasts on top of some spring field greens for a weeknight dinner.
Makes about 1 cup
1/4 cup smooth peanut butter
1/4 cup fresh cilantro leaves
Grated Zest and juice of 1 orange
2 scallions, minced (white and green parts)
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 tablespoon packed light brown sugar
1 tablespoon honey
1 tablespoon peeled, minced fresh ginger
2 garlic cloves, minced
2 teaspoons hot sauce
1. Combine the peanut butter, cilantro, orange zest and juice, scallions, vinegar, soy sauce, sugar, honey, ginger, garlic and hot sauce in the jar of a blender or bowl of a food processor and puree until smooth. Serve or refrigerate in an airtight container until ready to use, for up to one week.