1. In a large skillet on medium high heat, heat the oil. 2. Add the ginger and garlic, and saute for 1 minute. 3. Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste. 4. Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly. 5. The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
