BOTTLED PEANUT SAUCE RECIPES

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QUICK PEANUT SAUCE RECIPE | COOKING LIGHT



Quick Peanut Sauce Recipe | Cooking Light image

Creamy peanut butter moves beyond snacks and sandwiches and into a beautifully balanced tart, sweet, and savory sauce. This easy, versatile condiment puts bottled versions out of the running, thanks to the warmth and zing of fresh ginger and garlic. If you’d like a little heat, try stirring in a generous pinch of crushed red pepper flakes. Drizzle the sauce over pan-grilled chicken or shrimp skewers, use as a dip for spring rolls, or toss with a vegetable and soba noodle salad. You can substitute apple cider vinegar for the rice vinegar (regular white vinegar would be too strong).

Provided by Brierley Horton

Yield Serves 8 (serving size: about 2 tbsp.)

Number Of Ingredients 7

1/2 cup creamy peanut butter
1/2 cup water
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon brown sugar
1 teaspoon minced garlic
1 teaspoon unseasoned rice vinegar

Steps:

  • Combine peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth.

Nutrition Facts : Calories 101, CarbohydrateContent 4 g, FatContent 8 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 141 mg, SugarContent 2 g, UnsaturatedFatContent 6 g

CHICKEN AND PASTA IN PEANUT SAUCE | BETTER HOMES & GARDENS



Chicken and Pasta in Peanut Sauce | Better Homes & Gardens image

The bottled peanut sauce in this chicken, broccolini, and pasta main dish recipe saves a step and reduces preparation time to only 20 minutes.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 20 minutes

Number Of Ingredients 8

8 ounces thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 pound skinless, boneless chicken breast halves
Salt and ground black pepper
1 tablespoon olive oil
½ cup bottled peanut sauce
Crushed red pepper (optional)

Steps:

  • In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
  • Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Nutrition Facts : Calories 467 calories, CarbohydrateContent 55 g, CholesterolContent 66 mg, FatContent 10 g, ProteinContent 37 g, SaturatedFatContent 2 g, SodiumContent 634 mg, SugarContent 7 g

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