Ingredients:

  • 1 Tbsp Neutral Oil (e.g., Peanut or Canola)
  • 2 cloves Fresh Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1/2 cup Creamy Peanut Butter (smooth, natural)
  • 3 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Packed Light Brown Sugar
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Fresh Lime Juice
  • 1 to 2 tsp Chili Garlic Sauce (e.g., Sriracha or Sambal Oelek)
  • 1/4 to 1/2 cup Warm Water (for consistency)
  • 1/2 tsp Toasted Sesame Oil

Instructions:

  1. Heat the neutral oil in a small saucepan over medium heat. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant—do not let the garlic brown.
  2. Stir in the chili garlic sauce and cook for 30 seconds to 'bloom' the chili paste and release its full flavour.
  3. Reduce the heat to low. Add the peanut butter, soy sauce, brown sugar, and rice vinegar to the pan.
  4. Immediately begin whisking until the peanut butter completely melts and combines with the other ingredients into a thick, homogenous paste (1-2 minutes).
  5. Gradually stream in the warm water, starting with 1/4 cup. Whisk constantly, adding water a tablespoon at a time, until the sauce reaches a pourable, but still thick, consistency (like double cream).
  6. Increase the heat slightly to a very low simmer. Cook for 2-3 minutes, stirring occasionally, allowing the sugar to fully dissolve and the flavours to meld.
  7. Remove the saucepan from the heat. Stir in the fresh lime juice and the toasted sesame oil. Taste and adjust seasoning (for sweetness, salt, or brightness).
  8. Transfer the sauce to a bowl and allow it to cool to room temperature before serving. If the sauce becomes too thick upon cooling, whisk in a tablespoon of hot water just before serving.