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    Servings: Not specified

    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.

    Ingredients
    • 1 cup reduced-sodium chicken broth
    • 3 tablespoons creamy (or crunchy) peanut butter
    • 2 tablespoons reduced-sodium soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
    • 2 tablespoons chopped fresh cilantro leaves

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 5 minutes Yield: makes 1 cup; 4 servings

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