Step 1

In a small saucepan, combine all ingredients except cornstarch. Heat over medium heat until the molasses and peanut butter have dissolved.

Step 2

In a small bowl, mix the cornstarch with 1 1/2 tsp cold water. Stir until the cornstarch has dissolved.

Step 3

Increase the heat under the saucepan to medium-high and whisk in the cornstarch mixture. Simmer until the mixture begins to thicken, 1-2 min.

Step 4

Remove the sauce from the burner to cool. (The sauce will continue to thicken as it cools.)

Step 5

The sauce can be used immediately to marinade meat, as a dip, or sauce for a stir fry.

Step 6

Store extra sauce in the refrigerator for 1-2 weeks. (The sauce will firm up in the refrigerator, just give it a good stir before using.)