Sichuan Peanut Sauce Recipe
Ingredients
5 ounces unsweetened chunky peanut butter
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons water
2 tablespoons sugar
6 cloves garlic, minced
1/3 bunch fresh coriander, finely chopped
4 teaspoons hot chili oil
4 to 6 ounces fish fillet,
1/2 skinned chicken breast or 2 skinned chicken thighs per serving
Directions
Either beat all of the ingredients together in an electric mixer or process all the ingredients but the coriander in a food processor.
If using the food processor, just stir in the coriander after it is processed.
If it is put all together in the processor, the color will be unappealing.
Note to cook: This mixture will keep for months in the refrigerator if tightly covered.
Use about 1 tablespoon per serving of broiled fish or chicken (4 to 6 ounces of fish fillet; half breast of chicken, skinned; 2 skinned chicken thighs).
Broil fish or chicken and immediately spread with peanut sauce.
If using the food processor, just stir in the coriander after it is processed.
If it is put all together in the processor, the color will be unappealing.
Note to cook: This mixture will keep for months in the refrigerator if tightly covered.
Use about 1 tablespoon per serving of broiled fish or chicken (4 to 6 ounces of fish fillet; half breast of chicken, skinned; 2 skinned chicken thighs).
Broil fish or chicken and immediately spread with peanut sauce.
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