½-cup peanut butter (smooth or crunchy) ¼-cup honey 1-tbsp vinegar, either rice wine, cider or sherry 2-tbsp toasted sesame oil 1 ½-tsp soy sauce Pinch salt, if using unsalted peanut butter 2 to 4-tbsp water Pictured with Sesame Chicken Fingers

Combine all ingredients except water in a non-aluminum bowl
Add enough water to yield thick dipping consistency
Sauce may be made up to 2 days ahead and kept in the fridge
Serve at room temperature

A great sauce for chicken fingers

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