Ingredients

• 3 shallots, minced

• 1 tablespoon minced garlic

• 1 teaspoon minced ginger

• 1 tablespoon vegetable oil, peanut preferred

• 1 cup chicken broth

• ½ cup peanut butter, either crunchy or smooth

• 3 tablespoons lime juice, fresh preferred

• 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 2 teaspoons Asian fish sauce

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.