This marinade is creamy, nutty, and full of zing from fresh ginger.
It’s the kind of sauce that makes chicken, tofu, shrimp, or veggies taste like they came from your favorite Thai spot.
Best part? It takes only 10 minutes and one bowl.
Why I Love This Recipe
This marinade always reminds me of a small noodle shop where I first tried peanut sauces. The blend of nutty peanut butter with spicy ginger and garlic is pure comfort.
- Creamy but balanced with acidity
- Ready in under 10 minutes
- Works for grilling, baking, or stir-frying
- Pantry ingredients, no fancy shopping required
- Doubles as a dipping sauce
It’s my go-to when I want a punch of flavor without spending hours in the kitchen.
What You’ll Need
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 clove garlic, finely minced
- 2 tablespoons water (to thin)
- 1/4 teaspoon chili flakes (optional)
Instruction
Step 1: Grate the ginger
Grate 1 tablespoon of fresh ginger using a microplane or fine grater.
Step 2: Mince the garlic
Finely mince 1 clove of garlic until very small pieces form.
Step 3: Add the base ingredients
In a small mixing bowl, add:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
Step 4: Add aromatics and chili
Mix in 1 tablespoon freshly grated ginger, 1 clove minced garlic, and 1/4 teaspoon chili flakes if using.
Step 5: Thin with water and whisk
Add 2 tablespoons water. Whisk everything until smooth, creamy, and slightly pourable.
Step 6: Ready to use or store
Transfer the peanut ginger marinade into a small white bowl. Use immediately to marinate proteins or veggies, or store in the fridge up to 3 days.
Macros (Per Tablespoon)
- Calories: 65
- Fat: 5g
- Carbs: 3g
- Protein: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Peanut butter adds fat and creaminess, which helps coat proteins evenly. Soy sauce provides umami and salt, while vinegar balances with acidity. Ginger and garlic release sharp, aromatic compounds that cut through richness. The sesame oil deepens flavor, and water helps emulsify everything into a smooth marinade.
Common Mistakes
- Using chunky peanut butter: It won’t whisk into a smooth sauce.
- Skipping water: The marinade will be too thick and won’t coat evenly.
- Adding too much vinegar: It can overpower the peanut flavor.
What to Serve With
- Grilled chicken skewers
- Roasted tofu or tempeh
- Stir-fried veggies with rice noodles
- Shrimp or salmon for an Asian-inspired twist
- As a salad dressing for cabbage slaw
FAQ
Can I use crunchy peanut butter?
You can, but the marinade won’t be as smooth.
Is this spicy?
Only if you add the chili flakes.
Can I freeze this marinade?
Not recommended—the texture changes when thawed.
How long should I marinate?
30 minutes for tofu or shrimp, up to 2 hours for chicken or pork.
Leftovers and Storage
Store in a sealed jar in the fridge for up to 3 days. Stir before using as the sauce may thicken. If it becomes too thick, add a splash of water to loosen it up.