Thai Peanut Sauce Recipes

These are awesome, but made "as is," the spicy peanut sauce had more heat than the rest of my family cared for. They don't like it as spicy as I do.

Spicy Ginger Chicken
From Sherry Johnston

6 T. soy sauce
1 T. honey
1 T. ground coriander
2 garlic cloves, minced
2 tsp. minced ginger root
1/4 tsp. turmeric
¼ tsp. cayenne pepper
6 boneless, skinless chicken breasts
Cooked Jasmine or sticky rice
1 recipe Spicy Peanut Sauce

Combine first 7 ingredients and mix. Pour marinade mixture over chicken breasts and refrigerate and marinate for at least 30 minutes (2 hours or more is ideal). Grill or bake chicken and serve with rice. Spoon Spicy Peanut Sauce (recipe below) over the chicken and rice.

Sherry’s Tip: Make enough chicken to have a couple extra chicken breasts and chop those to use on Thai Pizza (see Sherry’s pizza recipes in “sampled” section) the next night.

Spicy Peanut Sauce
5 T. creamy peanut butter
¼ C. soy sauce
2 T. lemon juice
¼ C. brown sugar
1 tsp. cayenne pepper

Mix all ingredients in food processor or blender (or stir it up really well).

Note: For Sherry’s family (2 adults, 3 children), one batch of this recipe will serve as the topping for their Spicy Ginger Chicken one night and the sauce for Thai pizza the next night. You may need to double the recipe to have enough for both nights, depending on the size of your family and how much sauce you like.

Thai Pizza – Spread Spicy Peanut Sauce (recipe in “additional recipes” section) over crust. Top with mozzarella and Monterey Jack cheeses. Add chicken (leftover Spicy Ginger Chicken from recipe in “additional recipes” section works well!), chopped cilantro & shredded carrot pieces (if desired). Top with a little cheddar & parmesan.