Thai Peanut Sauce

• 2 tablespoons vegetable oil
• 1/4 cup scallion, finely chopped (or onion)
• 4 garlic cloves, finely chopped
• 2 tablespoons gingerroot, finely chopped
• 1 cup water
• 1/2 cup peanut butter (recommend natural)
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 3 dried hot red chili peppers

1. Heat oil in Wok over moderate heat
2. Cook scallions, garlic and ginger, stirring, about 1 minute.
3. Add remaining ingredients and bring to a simmer, stirring constantly until mixture is smooth.
4. Then added cooked chicked and let it thicken
5. We had this with rice, you could also use it as a dipping sauce.
6. This sauce will last for about one month in the refrigerator with out chicken.

vegetable oil, scallion, garlic, gingerroot, water, peanut butter, soy sauce, rice vinegar, brown sugar, hot red chili peppers

Taken from www.food.com/recipe/thai-peanut-sauce-257826 (may not work)