Best Spring Stir Fry In Peanut Sauce Recipes

THAI PEANUT STIR FRY SAUCE

Thai Peanut Stir Fry Sauce image

This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.

Provided by Bonnie Gertz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

Steps:

Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g

THAI PEANUT STIR-FRY SAUCE

Thai Peanut Stir-Fry Sauce image

Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.

Provided by karen in TN

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
cayenne pepper

Steps:

Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.

SPRING STIR-FRY IN PEANUT SAUCE

Spring Stir-Fry in Peanut Sauce image

Easy- can do lots of veggies in here.

Provided by Wendy Matis

Categories Chicken

Time 30m

Number Of Ingredients 9

Ingredients

1/2 c cup kraft catalina dressing
2 Tbsp planters creamy peanut butter
2 Tbsp soy sauce
1/4 tsp crushed red pepper
1 Tbsp oil,
1 lb boneless skinless chicken breasts, cut into strips
4 c mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz ettuccine, cooked and drained, reserving 2 tbsp. of the pasta cooking water
2 green onions, sliced

Steps:

1. MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
2. HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
3. ADD pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.

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