Hey all– Did you grow up on a regimen of lunchtime peanut butter sandwiches? They were pretty standard around our busy house for us 4 little kids. (thanks Mom) I think that must be why I pretty much love an recipe involving peanuts, peanut butter, peanut sauce… So when I saw a version of this recipe, I knew I wanted to give it a try. And I wasn’t disappointed–so rich and peanutty with a just little spice!
THAI PEANUT CHICKEN
2 chicken breasts (no bones,no skin)
3 tab. olive oil
salt & freshly ground pepper
1 tab. Thai sweet chili sauce*
2 tab. soy sauce
2 tab. peanut butter
1 tsp. ground ginger
3 cloves garlic, minced
1/4 cup water
1/3 cup peanuts
1/3 cup cilantro, chopped fine
Cut the chicken breasts horizontally the flat way, to produce 4 chicken fillets. Heat the oil in skillet and then add in the chicken breasts. Salt and pepper them a bit and cook 3 to 4 minutes on each side until they are nicely browned and cooked through. Remove them from the pan.
Into that same skillet, mix in the Thai sweet chili sauce, soy sauce, peanut butter, ginger and garlic. Stir it together on low heat. Add in the water and bring it to a low simmer. Stir in the peanuts and cilantro. Then add the chicken back to the skillet to warm it and coat it with sauce.
Serve the chicken on a platter with brown rice (that’s what I did tonight), white rice, any whole grain or rice noodles…
We added a quick spinach, peach & pecan salad on the side. Dinner!
*The recipe I worked from called for about five times that much Thai sweet chili sauce, so adjust it to your own heat preferences!!