Ingredients
1 cup peach nectar
1/4 cup balsamic vinegar
1/8 cup reduced sodium soy sauce
1 tbs Asian hot chili garlic sauce
1 tbs molasses
1/8-1/4 cup light brown sugar
salt to taste
Preparation
Whisk all ingredients in a medium sized bowl. Allow protein to marinade for 10-15 minutes in the fridge. Reserve excess marinade. Simmer in heavy saucepan over low heat while preparing meat and serve alongside for dipping.
Makes approximately 1 cup of marinade.
