Thai honey peanut dip for chicken or squash
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| ¼ | cup | Peanut butter |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Chopped fresh cilantro |
| ⅛ | teaspoon | Crushed red pepper |
Directions
Combine honey, peanut butter, soy sauce, cilantro and pepper. Mix until blended. Makes about ¾ cup. [76 cals, 3g fat] SERVING IDEAS *As sauce with grilled, broiled or sauteed chicken. *Cube grilled chicken; coat with some of this sauce. Toss with salad greens and/or cooked noodles. Garnish with steamed pea pods, sliced scallions and sliced carrot.
*TWO CORIANDERS: Mix the sauce but add ground coriander seed; about ¼ teaspoon. Set aside and let stand. Microwave a piece of tahitian or banana squash until almost soft. Brush the pulp side of the squash with the dip; bake in a 425F oven for about 10 minutes or until aromatic but no burned.
Tested -(kitpath@...)- 8/98
Recipe by: Riverside Farmers' Market July 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 29, 1998, converted by MM_Buster v2.0l.
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