Thai Honey Peanut Dip for Chicken or Squash

Categories: Condiments , Seasoning
Yield: 12 servings

1/2 c Honey
1/4 c Peanut butter
2 tb Soy sauce
1 tb Chopped fresh cilantro
1/8 ts Crushed red pepper

Combine honey, peanut butter, soy sauce, cilantro and pepper. Mix until
blended. Makes about 3/4 cup. [76 cals, 3g fat]

SERVING IDEAS *As sauce with grilled, broiled or sauteed chicken. *Cube
grilled chicken; coat with some of this sauce. Toss with salad greens
and/or cooked noodles. Garnish with steamed pea pods, sliced scallions and
sliced carrot.

*TWO CORIANDERS: Mix the sauce but add ground coriander seed; about 1/4
teaspoon. Set aside and let stand. Microwave a piece of tahitian or banana
squash until almost soft. Brush the pulp side of the squash with the dip;
bake in a 425F oven for about 10 minutes or until aromatic but no burned.
Tested -(kitpath@earthlink.net)- 8/98

Recipe by: Riverside Farmers' Market July 1998

Posted to EAT-LF Digest by Pat Hanneman on Sep 29,
1998,
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