In a small bowl or jar, whisk together ⅓ cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon garlic chili sauce, and 1 teaspoon toasted sesame oil.
Whisk together until smooth. Taste for soy sauce. Add the additional 1-2 tablespoons if desired.
Thin to a smooth, pourable consistency by adding water or broth 1 tablespoon at a time. If using a natural peanut butter, you may not need to add any water. Regular peanut butters tender to be thicker and need water for thinning.
Taste for salt and heat (garlic chili sauce). Enjoy!
Video
Notes
Peanut butter: Any kind of peanut butter works, but natural peanut butter tends to be more liquidy than regular, which is why I recommend adding water/broth to taste.
Soy sauce: I use reduced-sodium soy sauce for more control over saltiness, but regular soy sauce or tamari also work. Start with just 2 tablespoons of soy sauce to avoid oversalting the sauce.
Garlic chili sauce: Spiciness varies widely by brand. I use Huy Fong. Adjust to taste or add 1 tablespoon sriracha instead.
This recipe makes ¾ to 1 cup of peanut sauce. It makes 1 cup of sauce if using all of the ¼ cup of water.
Keep refrigerated for up to a week and freeze for up to 3 months. Let thaw overnight in the fridge before using. The sauce will thicken when refrigerated. Just add water to thin.
Nutrition facts reflect the recipe without any water, yielding ~1.5 tablespoons per serving. Nutrition facts are just an estimation and will vary based on ingredients used.