|
|
Thai Peanut SauceServings = 8 | Serving size =2 tablespoons This recipe can be multiplied by 2,3,4. This sauce will keep for about 3 weeks sealed tightly in the refrigerator.
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated). Nutrition FactsServing size: 2 tablespoons | Servings 8 Calories 45 | Calories from Fat 25 Amount Per Serving (% Daily Value) Total Fat 3g (4%) | Saturated Fat 1g (4%) Monounsaturated Fat 1g | Trans Fat 0g Cholesterol 0 mg (0 %) | Sodium 93 mg (4 %) Total Carbohydrates 3g (1%) | Sugars 1g Dietary Fiber 0g (2%) | Protein 2g Vitamin A 0% | Vitamin C 0 % | Calcium 0% | Iron 1% Vitamin K 0 mcg | Potassium 61 mg | Magnesium 13 mg
|
||||||||||||||