- 1 tsp vegetable oil
- 1 onion, finely chopped
- 1 ½ cups crunchy peanut butter
- 2 tbs soy sauce
- 250ml Campbell’s Real Stock – Chicken
- 270ml coconut milk
- 2 tbs sweet chilli sauce
- Heat oil in a medium sized saucepan. Add onion and cook 1-2 minutes or until softened.
- Add remaining ingredients, bring to the boil, reduce heat and simmer for 5 minutes. Serve with skewered chicken, meat or vegetables.
Tip: This sauce is ideal served with barbecued food and stir-fries.