Chinese Peanut Sauce

Chinese Peanut Sauce
1/2 cup non-fat, reduced-sodium chicken or vegetable broth
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic, or to taste
3 tablespoons rice vinegar
2 teaspoons sugar
1/4 cup finely minced fresh cilantro, optional
1/2 teaspoon dried crushed red pepper, or to taste
In medium saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place hot broth, peanut butter, soy sauce and garlic. Puree until smooth. Add vinegar and sugar and blend until smooth. Transfer mixture to container. Stir in cilantro. Season to taste with red pepper.
The mixture can be used as a marinade immediately. Place mixture in shallow, wide pan and add chicken, fish or meat, turning pieces so all sides are coated.
Before using as a sauce, let mixture stand at room temperature for 1 hour, or covered and refrigerated up to 1 day, to allow flavors to fully develop. Heat mixture over medium heat until hot. Transfer sauce to pitcher. When ready to use, drizzle small amount of sauce in center of plates, place cooked chicken, fish, or meat on top and drizzle small amount of sauce over top.
Makes about 1 3/4 cups.
Nutrition values per tablespoon: 29 calories, 2 g fat (less than 1 g saturated fat), 1 g carbohydrates, 0 g fiber, 1 g protein, 75 mg sodium.
American Institute for Cancer Research