Recipes Side Dish Sauces and Condiments Marinade Recipes Peanut-Ginger Marinade 4.6 (111) 83 Reviews 4 Photos A great Asian-style peanut butter marinade with a kick. Works well with either chicken or beef. Makes enough marinade for 2 to 3 pounds of meat. Recipe by Athenia Prickett Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 5 mins Total Time: 5 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ cup hot water ½ cup creamy peanut butter ¼ cup chile paste ¼ cup soy sauce 2 tablespoons vegetable oil 2 tablespoons white vinegar 4 cloves garlic, minced 2 teaspoons grated fresh ginger root ¼ teaspoon ground red pepper Directions In a large bowl, gradually stir hot water into peanut butter. Stir in chile paste, soy sauce, oil, vinegar, garlic, ginger, and ground red pepper. To Use: Pour marinade into a resealable plastic bag. Add 2 to 3 pounds meat, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Remove meat from the marinade and shake off excess. Discard the remaining marinade. Cook meat as desired. I Made It Print Nutrition Facts (per serving) 150 Calories 13g Fat 9g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 150 % Daily Value * Total Fat 13g 16% Saturated Fat 3g 14% Sodium 591mg 26% Total Carbohydrate 9g 3% Dietary Fiber 1g 4% Protein 5g Vitamin C 1mg 3% Calcium 12mg 1% Iron 1mg 3% Potassium 131mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved