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Next, I turn the heat down and let the chicken cook to 165F, turning it occasionally
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Best Thai Peanut Sauce by: claire cary Ingredients cup peanut butter made with just peanuts + salt 3 tablespoons low sodium soy sauce or tamari 1-2 tablespoons maple syrup 1 tablespoon toasted sesame oil omit if you dont want any sesame flavor 2 tablespoons rice vinegar cup warm water to thin or more as needed teaspoon ground ginger 2 small cloves garlic finely minced 1 tablespoon lime juice 1/4-1/2 teaspoon red pepper flakes Instructions Finely mince the garlic (I suggest using a garlic press so you dont have any large chunks) and add to a large mixing bowl
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