“Delicious!” “Excellent!” “This is really good!” Those were comments from the dinner table the first time we served this sauce drizzled over rice and vegetables. I bet your diners will love this sauce, too. This recipe makes a lot, so store the unused portion in the fridge to drizzle on veggies later in the week.
- 3 cups - water
- 1/2 cup - peanut butter, creamy or chunky
- 1/4 cup - brown sugar, packed
- 2 medium - garlic cloves, minced or pressed
- 2 Tbs - cornstarch
- 2 Tbs - lime juice
- 1 Tbs - tamari soy sauce
- Blend all the ingredients in a food processor or blender until smooth. Feel free to leave in some of the crunchy peanut bits if you are using crunchy peanut butter.
- In a non-stick skillet over medium heat, cook the sauce until thick, about 5-6 minutes.
This is a high-fat recipe due to the peanut butter, so use it like a condiment by drizzling just a couple of tablespoons of it over your veggies. You'll add a lot of flavor with fewer calories and less fat.
Nutrition (per serving): 53 calories, 22% calories from carbohydrates, 14% calories from protein, 64% calories from fat, <1g fiber.