For a quick appetizer or light supper, serve this warm peanut butter dipping sauce with leftover chicken and fresh vegetables.
Ingredients
1/2 cup peanut butter
3/4 cup to 1 cup water
1 tbsp. soy sauce
Fresh gingerroot
Cooked chicken (about 1 cup, cubed)
Baby carrots and snow peas
1 scallion, chopped (optional)
Directions
KID'S COOKING SKILLS
Use this recipe as an opportunity to teach kids how to grate fresh ginger and cook a sauce on the stovetop.
In a small saucepan, whisk the peanut butter and water until smooth. Stir in the soy sauce.
Peel the ginger with a potato peeler or knife (an adult's job). Grate the gingerroot until you have 1 packed teaspoon. Stir it into the peanut sauce.
Transfer the saucepan to a stovetop and heat on medium low. Cook the sauce for about 3 to 5 minutes, stirring occasionally. Add extra water to thin the sauce, if desired.
Meanwhile, cube the cooked chicken into bite-size cubes. Spear each with a toothpick and set on a platter along with the fresh snow peas and baby carrots. Pour the warm peanut sauce into a small bowl and garnish with chopped scallions, if desired. Have the kids dip the chicken and veggies into the sauce.
Serves 4 to 6.
