1 ½ cups chicken broth
1 cup smooth peanut butter
¼ cup light brown sugar, firmly packed
3 Tbl soy sauce
2 Tbl fresh ginger, peeled and grated
¼ tsp red pepper flakes
In a 3-quart saucepan, whisk the chicken broth into the peanut butter. Add the remaining ingredients and cook over medium heat until the sauce is smooth and thick, six to ten minutes. The sauce can be refrigerated for up to three days. To serve reheat the sauce, thinning it with additional chicken broth as necessary.