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

Sauce

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

Chicken:
1 lb chicken breast

Directions:
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.