1 teaspoon chili oil hot for mild sauce to taste leave this out
3 tablespoons creamy peanut butter or crunchy
2 tablespoons cilantro leaves fresh chopped
1 cup chicken broth reduced-sodium
2 tablespoons soya sauce reduced-sodium
1 teaspoon sesame oil toasted
Equipment
frying pan
sauce pan
whisk
Directions
In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes.
Remove from the heat and stir in the cilantro.
Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
