Thai Peanut Sauce
Peanut sauce is normally very high in fat and sugar. This version has the same great peanut taste without added oil or sugar. Use it to coat your cooked chicken breast, then toss pasta with the remaining sauce and serve.
INGREDIENTS | YIELDS 1 CUP; SERVING SIZE 1 TABLESPOON PER 4 OUNCES OF MEAT OR PASTA
1 tablespoon orange juice concentrate
½ cup water
2 green onions, chopped
1 tablespoon ginger root, minced
1 tablespoon red pepper, minced
¼ cup natural or reduced-fat peanut butter
Juice of 1 lime
2 teaspoons low-sodium soy sauce
1 tablespoon rice wine
Combine orange juice concentrate and water in a small saucepan; bring to a simmer.
Add onions, ginger root, and red pepper. Cook until tender, approximately 7–8 minutes.
Remove from heat, whisk in peanut butter, lime juice, soy sauce, and rice wine. Use immediately or allow to cool and then refrigerate up to one week.
PER TABLESPOON: Calories: 30 | Fat: 1.5g | Protein: 1g | Sodium: 40mg | Fiber: 0g | Carbohydrates: 2g