Dutch West Indian Peanut Sauce

This recipe goes with Boka Dushi (Dutch West Indian Chicken Kebabs)

Yield: 3/4 cup (serving size: 2 tablespoons)

Ingredients

• 1/3  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  creamy peanut butter
• 1/2  cup  chopped seeded tomato
• 2  tablespoons  minced green onions
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon  fish sauce
• 1  tablespoon  fresh lime juice
• 1  teaspoon  grated peeled fresh ginger
• 1  teaspoon  minced seeded Thai chile
• 1  teaspoon  honey
• 1  garlic clove, crushed

Preparation

Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

Nutritional Information

Calories:

60 (63% from fat)

Fat:

4.2g (sat 0.7g,mono 2g,poly 1.3g)

Protein:

2.9g

Carbohydrate:

3.8g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

301mg

Calcium:

9mg