- 1 1/2-inch piece gingerroot, peeled and minced
- 1/2 head garlic, peeled and crushed
- 2 pounds creamy peanut butter
- 1/2 cup chicken stock
- 1/4 cup light soy sauce
- 2 tablespoons chili oil
- lime juice to taste
- 1/4 cup honey
- 1/4 cup chopped cilantro leaves
- salt and pepper to taste
Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs.
Makes 2 quarts.