Peanut-Ginger Marinade

Name: Peanut-Ginger Marinade
Prep time: 5 min
Total time: 5 min
Ingredients: 0.5 cup hot water; 0.5 cup creamy peanut butter; 0.25 cup chile paste; 0.25 cup soy sauce; 2 tablespoons vegetable oil; 2 tablespoons white vinegar; 4 cloves garlic, minced; 2 teaspoons grated fresh ginger root; 0.25 teaspoon ground red pepper

4.6

(111)

83 Reviews

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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

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.

Nutrition Facts (per serving)

150	Calories
13g	Fat
9g	Carbs
5g	Protein

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.