Thai Peanut Sauce

We use this sauce at the market on our Thai Chicken Wrap, but it’s also a tasty dipping sauce for chicken skewers as an hors d’oeurves or a marinade for grilled chicken breasts on top of some spring field greens for a weeknight dinner.

Thai Peanut Sauce

Makes about 1 cup

1/4 cup smooth peanut butter

1/4 cup fresh cilantro leaves

Grated Zest and juice of 1 orange

2 scallions, minced (white and green parts)

2 tablespoons rice wine vinegar

2 tablespoons light soy sauce

1 tablespoon packed light brown sugar

1 tablespoon honey

1 tablespoon peeled, minced fresh ginger

2 garlic cloves, minced

2 teaspoons hot sauce

1. Combine the peanut butter, cilantro, orange zest and juice, scallions, vinegar, soy sauce, sugar, honey, ginger, garlic and hot sauce in the jar of a blender or bowl of a food processor and puree until smooth. Serve or refrigerate in an airtight container until ready to use, for up to one week.