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+ servings

Asian Style Pan Sauce

A quick pan sauce for Asian Dishes
Course: Sauces
Cuisine: Chinese
Servings: 2 people


  • 1 tablespoon spring onions thinly sliced, white part only
  • 1 clove garlic minced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fresh ginger minced
  • ¼ teaspoon five spice powder
  • ½ teaspoon fish sauce
  • 1 tablespoon peanut butter chunky
  • 1 tablespoon brown sugar
  • ¾ cup chicken stock
  • ¼ cup rice wine vinegar
  • soy sauce to taste
  • white pepper to taste
  • 2 teaspoons sesame oil
  • 1 tablespoon spring onion sliced
  • 1 tablespoon peanuts crushed


  • Over medium-high heat, in the pan you used to cook the chicken, sauté onion, minced garlic, pepper flake and ginger until fragrant, about 30 seconds.
  • Stir in the five spice, fish sauce, peanut butter and brown sugar. Stir for just a few seconds.
  • Add the stock and vinegar, stirring and scraping the bottom of the pan to dissolve the fond.
  • Reduce liquid by about half.
  • Taste, and add a soy sauce and white pepper. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
  • Remove from the heat and whisk in the spring onions, sesame oil and crushed peanuts.