I made this recipe last night and oh. my. YUM. I just had to share it with you guys.
As usual, I looked up a few different recipes to get some inspiration for dinner and then I just winged it, so please keep in mind that all of the measurements are estimates. I never follow a recipe exactly and I probably have never made two dishes the exact same… that’s probably part of the reason why I’m so terrible at baking! Haha
This recipe is really simple – all you need is one pot to make this sauce. You can vary the amount of water to get your desired consistency. I made mine a little thicker, just because, but I think I will add a bit more water next time. I also used a real lemon for the juice, but you can use the store-bought kind too. They both work the same, I just prefer the natural way.
1/4 c natural peanut butter
1/2 cup water
2 tbsp reduced sodium soya sauce
3 tbsp skim milk
1 tbsp lemon juice
To make the sauce:
Turn your element on to medium-low.
Add your peanut butter and let it melt, stirring frequently to ensure it doesn’t burn or stick.
Add water, which will instantly make it more liquid.
Stir until the sauce has an even consistency.
While stirring, add your soya sauce, milk and lemon juice. (Here’s where I taste it to determine whether I need more of something. Last night, I found it was very delicious and peanut-y so I left it as it).
Add a dash of chili powder, stir once more and then pour over your dinner!
Makes enough sauce for about 2-3 servings.
I poured the sauce over some chicken, bean sprouts, mushrooms, carrots and celery, mixed all of that up and then served it on a bed of brown rice. I think it would be delicious for Pad Thai or in any kind of stir-fry, with shrimp or tofu. Delicious!