Thai Peanut Sauce

I’ve developed a real affinity for peanut sauce over the last ten years and could pour it over almost anything.  This peanut sauce recipe makes a ton – three cups – and will keep in the refrigerator for up to a week.  It’s great over chicken, shrimp, and pork or used as salad dressing.

Ingredients:

• 1 cup creamy peanut butter
• 1/3 cup lime juice
• 1 14 ½-ounce can chicken broth
• 2 Tbsp. brown sugar
• 3 Tbsp. soy sauce
• 2 Tbsp. freshly minced ginger
• 1/2 tsp. red pepper flakes

Directions:

1. Place all the ingredients in a heavy-bottom saucepan over medium heat and simmer for 10 minutes, stirring occasionally.  Cool then refrigerate until ready to use.
2. If the sauce becomes too thick after cooling, simply thin it with a tablespoon of water or chicken broth.

Makes 3 cups.

Notes:  Do not use freshly ground peanut butter.