https://gccountymarket.com/Recipes/Detail/2551/
Yield: Makes 2 quarts
| 1 | piece | (1 1/2-inch) ginger root, peeled and minced | |
| 
								 | 
						|||
| 1/2 | head garlic, peeled and crushed | ||
| 
								 | 
						|||
| 2 | lbs. | creamy peanut butter | |
| 
								 | 
						|||
| 1/2 | cup | chicken stock | |
| 
								 | 
						|||
| 1/4 | cup | light soy sauce | |
| 
								 | 
						|||
| 2 | tablespoons | chili oil | |
| 
								 | 
						|||
| lime juice to taste | |||
| 
								 | 
						|||
| 1/4 | cup | honey | |
| 
								 | 
						|||
| 1/4 | cup | chopped cilantro leaves | |
| 
								 | 
						|||
| salt and pepper to taste | |||
| 
								 | 
						|||
Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs.
Please note that some ingredients and brands may not be available in every store.
https://gccountymarket.com/Recipes/Detail/2551/
    
      By continuing to browse our site, you agree to our use of 
      
        Cookies, Privacy Policy and Terms of Service
      .
    
    
      
      
    
      
Be the first to comment on this recipe!
Add a Comment Login