Ingredients
-
1/2
-
1
-
2
-
2
-
1 1/2
-
4
-
-
1 1/2
-
1/4
-
1
-
1
-
1
-
-
-
Directions
I am constantly looking for ways to take boneless, skinless chicken breasts and make them less boring. I personally love dark meat, so adding some flavor is a must! Braising them in this gingery, slightly spicy peanut sauce does the trick. The sauce doesnt use much peanut butter, just enough for flavor. You can see more tasty chicken breast recipes here. For more peanut sauce recipes, try my Chicken Satay with Spicy Peanut Sauce, Spiralized Summer Roll Bowl with Hoisin Peanut Sauce, and Asian Peanut Noodles with Chicken.,Season the chicken with salt and pepper and then cook for five minutes in a skillet.,Flip the chicken over and add the peanut sauce ingredients.,Turn down the heat and let the chicken and sauce simmer for about 20 minutes until the chicken is cooked through and the sauce is reduced.,This peanut sauce is so simple to make, made of the following ingredients:,Natural Peanut butter,Sriracha,Ginger,Garlic,Slice the chicken and serve it over fluffy white rice, brown or veggie rice, quinoa with thinly sliced raw cabbage and carrots mixed with a little lime juice. Spoon the sauce over everything and top it with cilantro. The rice soaks up the yummy peanut sauce, and the salad with lime is a nice compliment to the spicy peanut sauce.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix the Cabbage and Carrots With the Juice of 1 Lime, 1 Tsp Olive Oil, and 3/4 Tsp Salt Taste and Add the Juice of Up to Another Half Lime If You Like Let Marinate While You Make the Chicken Season the Chicken With the Remaining 3/4 Tsp Salt and Pepper |
|
2
Done
|
Heat a Large Nonstick Skillet Over Medium-High Heat Until Hot. |
|
3
Done
|
Add the Remaining 1 Tsp Oil and the Chicken and Cook Until the Chicken Is Golden on One Side, About 5 Minutes. |
|
4
Done
|
Flip the Chicken and Add the Water, Peanut Butter, Sriracha, Ginger, and Garlic. |
|
5
Done
|
Bring to a Boil and Use Your Spatula to Help Dissolve the Peanut Butter. |
|
6
Done
|
Reduce the Heat and Simmer, Flipping the Chicken Occasionally to Baste It and Stir the Sauce Around, Until the Chicken Is Cooked Through and the Sauce Has Reduced, About 20 Minutes, Depending on the Size of Your Chicken Breasts. |
|
7
Done
|
Let the Chicken Rest For 5 Minutes Then Slice. |
|
8
Done
|
Juice the Last Lime Half Into the Peanut Sauce and Stir So the Sauce Smooths Out Again. |
|
9
Done
|
Divide the Vegetables Among Four Plates, Top Each With Sliced Chicken, Spoon the Peanut Sauce Over, and Serve With Rice on the Side. |
