It’s very rare that I actually measure ingredients when I prepare dishes, but I was determined to make this recipe easily replicable. I served it with chicken, rice noodles, and vegetables {see below} but you could also use it as a dipping sauce! Either way, this easy no-cook peanut sauce is adaptable and pretty dang delicious!
Serves 1.
Peanut Lime Sauce
- 2 tbsp smooth or crunchy peanut butter
- 1 tsp sesame oil
- juice of 1/2 lime
- 2 tsp soy sauce {I use gluten-free Tamari}
- 1-2 tbsp peanuts
- 4 tsp olive oil
- 2 tbsp rice vinegar
- 1 tsp honey
- 1-2 small clove of garlic
- 1 tsp finely grated fresh ginger
- Several dashes of cayenne pepper
Combine all ingredients; stir or blend in Magic Bullet until well-mixed. Store in fridge until needed.
Chicken & Rice Noodles
- Julienned carrots
- Chopped jalapenos
- Thinly sliced onions
- Cilantro
- Sesame seeds
- Sriracha
Prepare chicken using this method or buy a rotisserie chicken if you’re pressed for time! Prepare rice noodles according to package. In a small skillet, saute carrots, onions, and jalapenos over medium with olive oil until tender. If desired, heat peanut sauce in skillet.
Layer rice noodles, chicken, and vegetables in bowl; pour peanut sauce over; and garnish with cilantro, sesame seeds, and sriracha.
Notes
- For best results, leave sauce in refrigerator overnight. This will allow the flavors to blend completely
- I bought a rotisserie chicken, tore it into pieces, and let it sit in the sauce overnight to marinate. You could do the same with chicken breasts
- You could also garnish with basil or mint
- This dish can be served hot or cold; I prefer it hot
- Make it vegetarian just by leaving off the chicken
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Yum, this looks delish!
I am obsessed! I have some in the fridge right now 🙂
This looks delicious! I want to try it instead of the usual sauce I make for my sesame noodles.