Creamy, tangy, and just a little smoky from toasted sesame oil, this peanut-lime sauce is the kind of thing you'll want to drizzle on everything. It comes together in about five minutes on the stovetop — just whisk, thin, and taste. The real trick for keeping it gut-friendly is swapping regular garlic for garlic-infused oil, which delivers all that savory depth without the fructans that cause trouble. Tamari steps in for soy sauce, keeping it gluten-free and clean, while maple syrup is used in a small enough amount per serving to stay well within safe limits. Fresh lime juice and grated ginger give it a bright, zippy lift that makes the whole sauce feel restaurant-worthy rather than restricted. It makes enough for four servings and keeps in the fridge for up to five days, so you can meal-prep a jar and have a weeknight stir-fry on the table in minutes all week long.
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Combine the peanut butter, lime juice, tamari, maple syrup, garlic-infused oil, grated ginger, rice vinegar, and toasted sesame oil in a small saucepan. Whisk together over low heat until the peanut butter loosens and the mixture is smooth and uniform, about 2 minutes.
Add water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — it should flow off the whisk in a steady ribbon rather than clumping. Two tablespoons is usually enough for a stir-fry coating; add a third if you want a thinner drizzle.
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