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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Sunday, July 24, 2011

Chicken with Spicy Peanut Sauce

This was a new recipe to me,  and we really enjoyed it.  B kept taking the rice out of the fridge, putting peanut sauce on it, and eating it was a side.  I would hardly call it spicy but it was flavorful and like a good restaurant peanut sauce.  Unlike most peanut sauces, it's not loaded with oil, and you won't miss it!  I think you could also toss this with glass noodles, bean sprouts, tofu, red peppers, and chopped peanuts for a meatless dinner with good results (substituting veggie broth if needed to be truly meatless).  

Chicken with Spicy Peanut Sauce
Adapted from Ellie Krieger


1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups

1 lb chicken breast

Marinate chicken in 3 tablespoons olive oil, 1 teaspoon salt, and the zest of one lime, for at least 3 hours and preferably overnight.  A few days is ok too.  Serve with sauce over rice, and garnish with cilantro for color.

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