Peanut-Ginger-Honey Dressing or Sauce

  • Active Time 5m
  • Total Time 5m

Makes about 1/2 cup (Serves 4)


  • 1 tablespoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1 tablespoon mirin (sweet rice wine)
  • 1 - 1 1/2 tablespoons low sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon cracked Szechwan peppercorns (see Note)
  • 1 tablespoon chunky peanut butter
  • 1 tablespoon water

Companion recipe: Chicken Breasts with Peanut-Ginger-Honey Sauce


In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, peppercorns, peanut butter and water. Process until smooth.

Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)

NOTE: You can substitute the same quantity of Thai or Vietnamese chili paste.

Serving size = 2 tablespoon

Recipe reprinted by permission of Broadway Books. All rights reserved.

RecID 3238

nutrition information per serving

51 calories; 2g total fat; 0mg cholesterol; 227mg sodium; 7g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.