Peanut Sauce

Here's a great, classic Cooking Light recipe. It's actually from a recipe called Peanutty Noodles, but I make the sauce separately sometimes. You can use peanut sauce on lots of things, from spaghetti to Asian noodles to chicken satay. You can make a big batch and freeze it; just gently warm it and whisk thoroughly to combine.

Peanut Sauce

1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger or 3/4 t. powdered ginger
3 garlic cloves, minced
1 cup chicken broth
1/2 cup peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee or Sriracha) add more if you like more heat
1/4 teaspoon salt

Heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Peanutty Noodles Variation

Peanut sauce
8 oz. linguine or spaghetti, cooked
1 1/2 cups grilled or roasted chicken, cut into chunks
Vegetables of your choosing: sliced red bell pepper, snow peas (lightly steamed), carrots (peeled into strips), steamed broccoli, etc.
Minced cilantro

Toss pasta, peanut sauce, chicken, and vegetables in a large bowl. Sprinkle with cilantro and serve.

Peanut Chicken Skewers Variation

Peanut sauce, divided in half
4 boneless skinless chicken breasts

Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water first for at least 20 minutes). Grill, uncovered, over medium-hot heat for 2 minutes (or broil); turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until chicken is cooked through. Serve with remaining sauce.