This peanut stir fry sauce is perfect when you’re craving Asian inspired flavours. This sauce works perfectly as a dipping sauce too.
Many years ago I worked as a waitress in a Thai restaurant and I remember really loving the chef’s peanut sauce, but I also remember it contained quite a bit of sugar. In my version of peanut sauce, I swapped out the sugar for date paste and added curry powder. It’s by no means traditional, but it’s truly delicious.
Peanut Stir Fry Sauce – Key Ingredients & Substitutions
This peanut stir fry sauce is sweet, sour, and so rich tasting while containing only nutritious ingredients such as natural peanut butter, ginger, garlic, date paste, and apple cider vinegar.
In addition to using this as a stir fry sauce, I like to lightly brush this peanut sauce on chicken before baking or grilling, and then serve extra sauce on the side for dipping too. This sauce works equally well as a marinade or a dipping sauce for chicken, fish, shellfish, beef, tofu, or vegetables. Or spoon some sauce over rice, noodles, or even drizzle some on top of quinoa.
If you’re not a fan of curry, you can just leave out the curry powder, but I’ve tried it both ways and I love including curry in this sauce.
The sweetness of the date paste pairs really well with the earthy flavour of the curry in this peanut stir fry sauce. If you do opt to omit the curry, I recommend adding a drizzle of sesame oil to this sauce instead, just to add some complexity to the sauce that might be lacking if you skip the curry.
You can adjust the spice level of this peanut stir fry sauce according to your preference by increasing or deceasing the amount of chili flakes as you see fit. For my palate, 1/4 teaspoon is perfect so that’s what I’m sticking with, but feel free to play around with that to suit your personal preference.
Peanut Stir Fry Sauce
- 1 teaspoon minced ginger
- 2 teaspoons chopped garlic
- 1 teaspoon curry powder
- 1/4 teaspoon dried chili flakes (or substitute fresh chili peppers)
- 3/4 teaspoon salt
- 4 tablespoons apple cider vinegar (or substitute any other vinegar)
- 3 tablespoons date paste (see my date paste recipe for instructions)
- 6 tablespoons water
- 4 tablespoons natural peanut butter
- Add the ginger, garlic, curry powder, chili flakes, salt, apple cider vinegar, date paste, water, and peanut butter to a mixing bowl.
- Stir until combined.
- Makes 1 cup of peanut stir fry sauce.
Peanut Stir Fry Sauce Nutritional Information
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.