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In a small saucepan, combine all ingredients except cornstarch. Heat over medium heat until the molasses and peanut butter have dissolved.
In a small bowl, mix the cornstarch with 1 1/2 tsp cold water. Stir until the cornstarch has dissolved.
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.
Remove the sauce from the burner to cool. (The sauce will continue to thicken as it cools.)
The sauce can be used immediately to marinade meat, as a dip, or sauce for a stir fry.
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.)