Sauce: Thai-Style Coconut Peanut Sauce

1 tbsp sesame oil
3 cloves of garlic, minced
1 1/2 tablespoons finely diced fresh ginger
1 Tbsp brown sugar
juice from 1/2 lime
3 tablespoons soy sauce
1/2 teaspoon sriracha hot sauce (add more to make hotter)
1 (14 oz.) can coconut milk
1/2 cup natural peanut butter

I added all these in order to a small stockpot. Stir while cooking until sauce is creamy.

Serving Ideas:
Saute some chopped chicken in teriyaki sauce and rice vinegar sprinkled with some garlic powder, onion powder and ground ginger. When it’s all cooked, toss in some veggies like small carrot sticks, bean threads, and spinach to wilt. Serve over rice or angel hair noodles. Top with sliced cucumber.

Serve over stir-fry veggies and rice.

Use as a satay sauce for dipping on on a sandwich.

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