This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Well, this was excellent, but it's not ONLY a stir fry sauce. I used it as a dressing for a quick Asian Noodle Salad loaded with linguini, red bell pepper, zucchini, cilantro, green onion, carrots, and chopped peanuts...it was delicious! I put this together so quickly that I even forgot to heat it up. Used my battery-operated whisk, and the brown sugar dissolved just fine. Made with pantry items that I always have on hand, I love that this sauce can be used in multiple ways. Thanks Bonnie Gertz!
Read MoreI didn't read the reviews before jumping into this recipe. I LOVE peanut sauce for stir fry and like to try out new ones often. When I was done making this sauce literally all I could taste was vinegar. I had to add a ton more peanut butter and some water to fix it. I'd probably make it again with rice vinegar and maybe 1/4 of what the recipe recommends.
Read More Well, this was excellent, but it's not ONLY a stir fry sauce. I used it as a dressing for a quick Asian Noodle Salad loaded with linguini, red bell pepper, zucchini, cilantro, green onion, carrots, and chopped peanuts...it was delicious! I put this together so quickly that I even forgot to heat it up. Used my battery-operated whisk, and the brown sugar dissolved just fine. Made with pantry items that I always have on hand, I love that this sauce can be used in multiple ways. Thanks Bonnie Gertz!
Great recipe! I would give this 4 1/2 stars if I could. I love it just as it is and so did my boys. My husband liked it also, but he asked me to cut back a little on the vinegar and add more peanut butter next time I make it. He's the one I made this for anyway because he likes peanut sauce. I adjusted the recipe to make 10 servings and the only thing I did different was just to cut back a smidge on the cayenne pepper since I am not a big fan of too much heat in my food. I cooked a 16oz box of spaghetti noodles and the amount of sauce for 10 servings was practically the perfect amount for it. I cooked chicken to go with it, but I think the noodles soaked up most all of the sauce before I had the chicken cut up so I didn't mix the chicken with the noodles. I think next time I'll cut up the chicken and mix with the sauce just before mixing into the noodles, maybe even make just slightly more sauce. Will definitely make again!
I loved this! Cut back to 1/2 tablespoon of rice wine vinegar and it was perfect! Enjoyed it over zoodle stir fry! Love this sauce!
I didn't read the reviews before jumping into this recipe. I LOVE peanut sauce for stir fry and like to try out new ones often. When I was done making this sauce literally all I could taste was vinegar. I had to add a ton more peanut butter and some water to fix it. I'd probably make it again with rice vinegar and maybe 1/4 of what the recipe recommends.
Really easy and super good! I stir-fried some chicken tenders , pepper strips and julienne carrots, then added the sauce and some sliced green onions, served it over rice noodles. Rave reviews from the family. A couple things I would suggest: first, that you only heat the sauce till the brown sugar dissolves, as directed. If you keep it warm on the stove, the peanut butter begins to go grainy. Second, I added only a 1/4 of the cayenne called for and there was still a little kick going on. Next time, I want to try adding some chopped garlic and sauteing it with the veggies for an extra flavor punch without the heat of the cayenne. Great recipe! Thanks for posting!
Great (and easy) Thai-inspired peanut sauce. Per reviews, I cut vinegar in half, and it still overpowered the sauce; I countered with more sugar, soy sauce and peanut butter. A dash of sriracha sauce added just enough heat. Great meatless Monday dish! I added sauteed asparagus and red bell pepper to the fettuccine for an all-in-one meal.
Tripled recipe and used for 1lb noodles, ~2lbs of veggies (yellow & green onions, white & oyster mushrooms, & cilantro) & 8oz chicken. Very decadent tasting but no cream or butter (other than pb). In terms of effort (easy!), cost (no "premium" ingredients), availability (ingredients all pantry staples I had on hand) and taste (YUM!) this might be one of my faves. Could be easily vegetarian. I subbed rice vinegar in a 1:1 ratio.
This was pretty good, and super easy. Definitely less vinegar, or as midge more sugar... maybe I'd use rice vinegar next time. I didn't cook it separately, I whisked it all together & added it to a wok full of stir fry about 3 min before I took it off the heat. I'd definitely make it again.
The foundation of a good recipe is here, but the proportion of ingredients took a LOT of tweaking to make it as good as the rating made me think it would be. I made it the first time as written, but the taste of vinegar and soy sauce completely overpowered any other flavors. To make it palatable, I added another full measure of peanut butter; more brown sugar, garlic and ginger; and diluted it with water to thin the consistency back out. It was okay, but not great. The second time I made it, I started with half the soy, a fourth of the vinegar (rice wine vinegar this time), and added water until the amount of liquid was right for the proper consistency. For more peanut flavor, I used smooth peanut butter, and added chopped peanuts at the end. And finally, I added a half-teaspoon of sesame oil to add more nuttiness. I made it several hours in advance, to give the flavors a good chance to blend. MUCH better; it tasted great tossed with cold rice noodles.
Perfect! Though I always need to quadruple the recipe to get enough coverage for my large stir fry and rice too. This sauce makes the dish!
Nomnomnom. Simple but delicious recipe! Soba noodles, peppers, snow peas, carrots, onion and chicken... perfect healthy meal!
There's a reason this is rated 5 stars! Excellent recipe with powerful flavor and minimum ingredients. I don't normally rate recipes on this site, but this sauce is spectacular. Thanks for posting it! Recommendation: chop cilantro on top of the finished stir fry. Cilantro adds a bright, fresh flavor that complements the peanut sauce very well.
I used rice vinegar because I didn't have red wine vinegar it still turned out really good. It doesn't look like it makes much but when I mixed it with my veggies a little goes a long way. Really good. Strong flavor a little spicy in a good way.
This was so good and very easy to make. I doubled the sauce recipe, but not sure I had to. I didn't have ground ginger so I used fresh. Added more peanut butter and less vinegar. Added this to one pound of spaghetti, shredded carrots, green onions, thinly sliced red pepper, cilantro, chopped peanuts. I think I may add a splash of fresh lime juice next time too. It was really good!
great recipe! my husband loved it. one change I made was I only use 1 tablespoon of red wine vinegar.
I was really hopeful with this but when I tasted It before putting It on lo mein noodles and shrimp - It is too vinegary. It is so acidic
I made this for the first time last week and it was awesome! I followed the recipe almost exactly, only being a little generous with the amount of brown sugar added. The sauce came out pretty thick at first, but once the stir fry chicken and veggies were added (peppers, broccoli and onion) the consistency was perfect. The sauce is peanutty but also has a nice slightly spicy bite to it. I doubled the recipe but could have made even more because it was so delicious. Try it! It's so easy to make and you'll love it!
It was great! Used it with some stir fried pork, carrots, and sugar snap peas. I left out the brown sugar to cut down on the sugar.
This was a really great sauce. As another reviewer mentioned, we quadrupled the amount so it wasn't dry. We did have some left over, which we'll use for another future stir fry!
This is a solid recipe and my family loves it. The second and third time making it I added a little orangeor lime juice depending what I have on hand, it came out delicious. Love it!
I made this for a cold Asian salad. It was Fabulous! I made the sauce for 12 servings, which went nicely with a box of linguine. Like other reviewers I only put in 2 TB of rice wine vinegar even with the serving size change.
Great recipe as is. Only caveat is that it will thicken very quickly so make it as close to serving time as possible.
Made as written and I loved it but my wife said that I needed to cut the peanut butter down about 1/2.
After reading all the reviews I thought I would love this. I followed the recipe exactly and was very disappointed! The peanut butter was very overwhelming and I ended up throwing it out.
Just enough, sweet, just enough heat, just enough peanut butter. I really enjoyed the flavor and will make a bigger batch next time.
Didn't make any changes. It was so dark that I thought I'd done something wrong. So I made it again, this time using the microwave instead of the stove. They tasted basically the same but it wasn't that great. Won't use this recipe again.
So easy! Adding to my recipe book for sure! I mixed with steak and stir fry veggies. Added more peanut butter because I was wanting more of that flavor. Definitely recommend!
I doubled this and used half as a sauce with a bag of frozen stir-fry veggies. I'll use the other half to add to a noddle/veggie salad and also a dipping sauce for pot stickers. It was a little tart for my tastes, so I'd cut back on the vinegar; had to add more brown sugar.
I did change up amt of of the ingredients measurement but remained pretty close n it Fantastic! This is going to be a go to for me.
Didn’t have red wine vinegar, substituted 1 tbs Sake and real garlic. First time making Peanut stir fry sauce and will make again. Thanks
Pretty good! I thought it was a bit too salty, but my hubby loved it! It was easy, and I will certainly make it again!
Used basalmic vinegar and smooth peanut butter instead. Also did not warm up in saucepan but instead mixed it in a bowl. We poured it over a soba noodle stir fry and it was delicious!!!
My daughter made this with Cocoa Aminos and Sunflower seed butter since she can't have soy or nuts. She added a little extra ginger and we all wanted to lick the bowl.
I really liked this sauce, but I did listen to what others said and tasted as I went. Even my pickiest eater enjoyed it. I have another recipe, but it's expensive. I added this to my recipes. I will definitely make this again and again. Thank you so much for sharing!
Made a spice & non spiced batch. I used smooth peanut butter and served with roasted unsalted peanuts as a garnish. It was devoured even by my pickiest eaters!
My 3 y.o. gobbled it up with spaghetti noodles. I loved it with noodles and veggie stir fry.
I made this recipe according to the instructions but doubled it for a stir fry. I really enjoyed it, thanks for sharing.
Loved this!!! I did not have any red wine vinegar, so I substituted rice vinegar, using 2 1/2 tbsp. instead of 2 tbsp.
Was way sweet! Try to cut it and still didn’t like it that much. So bummed!
Triple this recipe to make it for four people! Unless 2 TB is enough per portion of stir fry. Not in my family!
Really tasty! I whisked this up and then added it to already cooking vegetables to heat and mix in. Very good!
Made this as written. Nice! Be careful not to walk away from it on the stove or it will thicken too much. Great recipe! I will double it next time.
My husband and I loved this sauce!! I should’ve taken a photo of my plate but it looked too good to wait. And it was gone before I knew it! Delicious!!! We had this sauce marinate on diced chicken for about 4 hours and then I made another batch that we added after the chicken cooked. We served it with garlic sautéed broccoli and rice. We’ll definitely be making this again and there’s nothing we’d change.
Seriously, an awesome stir fry sauce. Soooooooo easy. I try and decrease sugar in all of my foods, so I doubled all spices, and cut brown sugar in half. AMAZING. I literally made a delicious stir fry out of freezer burned veggies, some left over chicken, and a couple fresh veggies. I was certainly impressed.
Great basic peanut sauce. Only difference I did was use sriracha instead of cayenne.
Awesome! I've made this about 5 times now, wouldn't change a thing, but I've cheated a few times and tweaked it and it's still fabulous.
Quite possibly the WORST recipe I have EVER tried !!!! A vinegary blob of peanut butter. Trying hard to think of something positive to say about it. Failing miserably .....
My husband made this and says that 1 tbsp vinegar would be sufficient and definitely only use the 1/8 tsp of cayenne, but if you don't like too much spice, reduce that. He doubled the peanut butter. He used smooth peanut butter but says he would have added some chopped peanuts if he had some.
It is really good. Made as is, but doubled it. The only thing I would do is cut the red wine vinegar to 1 tablespoon. It was a bit overpowering.
Followed recipe and it was fantastic!
This was great! I diced up three chicken breasts and sautéed it with a bag of stir fry veggies and added the sauce which I adjusted to serve 16. I cut the vinegar in half based on other reviews. Then I tossed everything together with a pound of thin spaghetti noodles. Delicious!
Very tasty! This is exactly the kind of stir fry recipe I was looking for. Something simple with only a few ingredients with big flavor. Thank you!
Very good recipe; I put it on stir fried chicken and bok choy. I made some changes only because I had some ingredients but not others. I used rice wine vinegar instead of red wine vinegar, and true via instead of brown sugar. It still turned out very well.
So this recipe has a few...issues. It's a great base but I'm glad I read the reviews because with them it ended up turning out great. I agree with cutting out the red wine vinegar and instead adding half a Tbsp rice wine vinegar instead. I used it as a sauce to put over chicken and veggies (I finished them in the sauce to increase flavor), but the sauce was too thick. I added half a cup of chicken broth and it was perfect. All in all, with the changes I'd make it again. It's delicious.
Maybe it is because I used natural peanut butter but I had to add water to thin out the sauce
Fantastic recipe! I tried it in a stir-fry and loved the flavor. No adjustments needed. All handy ingredients and little preperation!
Amazing sauce! I usually make about 2-3 times the amount that this recipe calls for as I cover chicken and/or rice for dinners. It is very flavorful and easy to make!
WOW!!! I love this! I’m a big believer in one pot cooking, so I actually cooked this in the middle of my veggies. I just pushed the veggies aside so I had a little well for my sauce ingredients. I added a tablespoon of corn starch to thicken it up. I didn’t have crunchy peanut butter in my pantry so I used creamy instead. It definitely works, but if you can do the crunchy. I suspect the peanuts add a pleasing extra crunch that was lacking in mine. This will definitely be a go to for me from now on.
Easy and great taste! I was out of soy sauce, so substituted Worcestershire sauce and it still came out all right! I also used sherry cooking wine as I was out of wine vinegar, but next time will try the rice vinegar, based on the reviews. Even with my 2 substitutions it was fabulous! Will make this again!
Third attempt at a complete review - sorry, new device. Mine came out a bit tangy so I added an extra Tbsp of pb. Will probably use a touch less red wine vinegar next time.
This was perfect for noodles and vegetables. I followed the reviews and increased the portions to 10 servings and used less vinegar than listed. Delicious!
I thinned it out and added more peanut butter. I had leftovers and they were more flavourful than the first day. Note to self, make a day before.
This was amazing.! So simple and delicious! I did add about a half cup of water to thin the sauce to the consistency I like. Next time I would cut back on the brown sugar too only because my family doesn't like sweet meals.
Loved the taste of this. Only negative was that it was a tad thick. I doubled recipe as well. Amazing taste
What I did is (and recommend to everyone making this dish), I started out putting in all the other ingredients first, then put in the rice wine vinegar in to taste. It comes out better that way.
Excellent and easy recipe! I made it exactly as written and both my husband and myself really enjoyed it. I thought the flavors balanced each other out well, and there was no need to cut back on the vinegar or cayenne as others suggested. I know that's really a personal preference, and I do not like anything too hot/spicy (or overpowering with vinegar) but I thought it was perfect as written. I decided to use up all my veggies in the fridge, so I sautéed asparagus, zucchini, broccoli, red & yellow bell peppers, jalapeño (seeded because I can't take the heat), and onion until all were slightly soft. I served the veggies over spaghetti squash (my favorite substitute for pasta!) and poured the sauce over top. It tasted fantastic! Can't wait to try the sauce with a meat protein, I'm sure it will go well with anything!
Changes: Rice Vinegar, Fresh Ginger & Fresh Garlic. The rest I did the same. What a difference the fresh ginger & garlic made. The Rice Vinegar is smoother than Red Wine Vinegar too. Next time I'm going to use some home made Apple Cider Vinegar which is even milder.
Liked it, didn't love it. Next time will thin it out with water and will be better. Made with 2 chicken breasts, mushrooms, carrots, broccoli, green onions and a bell pepper.
Amazing sauce! I usually make about 2-3 times the amount that this recipe calls for as I cover chicken and/or rice for dinners. It is very flavorful and easy to make!
Great sauce! I halved the vinegar like others. I used mango riced vinegar. It was delicious! With chicken, peppers and carrots. We will definitely have this again.
Great except I use rice vinegar and add cocoanut milk. I substitute Thai chili sauce for pepper flakes or cayenne so not as spicy
Perfect stir fry sauce! Chicken, peppers, onions, peas Only change I made was... Had to (×5) to have enough for a stir fry.
