Lately, I feel that most of my cooking columns have centered around sweet foods. Cupcakes are wonderful, but now it’s time for a savory food. Last week, I had stir-fry and rice, which was delicious but it needed something.
I figured out what it needed while I was eating: it needed peanut sauce.
Less of a food and more of a sauce, peanut sauce tastes amazing on almost everything. That may be a bit of an exaggeration. Still, it adds flavor to rice, chicken, vegetables, salads and more. It’s sweet and spice simultaneously, and has the delicious flavor of peanuts. If you want to put on top of rice or chicken, make the rice according to the manufacture’s direction and cook the chicken regularly. All you do is pour it over. For veggies, it’s even easier: chop them up and smother them with sauce.
For me, I’ve always loved peanut butter. This sauce is an extension of that love. It is creamy and the best part is you can control the thickness of the sauce. I enjoy my sauce on the borderline of runny, without it still having a sticky and slight thickness.
Many recipes call for things like coconut milk or fish sauce, but this recipe is simple. It contains ingredients you’ll most likely find in your cupboard. Get to cooking; it’ll only take you 10 minutes.
Prep time: 5 minutes
Cook time: 5 minutes
½ cup peanut butter
(crunchy or creamy)
2 tablespoons soy
1 teaspoon vinegar
2 cloves minced
¼ teaspoon cayenne
1 teaspoon sugar
About 1 cup water
In a medium bowl, evenly combine peanut butter, soy sauce, vinegar, garlic, cayenne pepper and sugar. Add water to desired thickness. If you want it hot, transfer sauce to a small saucepan and heat. Enjoy with chicken, rice or veggies!