Source: Cooking Light
1/2 cup fat-free, less-sodium chicken broth (I often use just water)**
1/4 cup chunky peanut butter (I use natural peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
**If you're using this as a dip and want the sauce to be thick, just add a bit at a time until you reach the desired consistency.