Thursday, April 8, 2010

Thai Chicken with Peanut Sauce

For the marinade

1 tbs soy sauce
2 cloves garlic, minced
2 teaspoons sugar
1 tbs peanut oil (I have used Olive oil and it worked out great)
Zest and juice of 1/2 of a lime
Salt and pepper to taste
2 boneless, skinless chicken breast halves

Combine all ingredients for the marinade in a dish with chicken, let sit for 1 hour
While the chicken is marinating make the dipping sauce

2 tbs vegetable oil
2 clove garlic, minced
A few sprinkles of chili flakes
1/4 cup chicken broth
2 tbs cream (or milk)
2 tbs creamy peanut butter
1 teaspoon soy sauce
pinch of sugar
2 tbs chopped peanuts

To make the sauce - saute the garlic in the oil, then add everything else. Whisk all ingredients together and bring to a boil. Reduce heat and simmer about 2 minutes - stir frequently.

Drain the chicken from the marinade and grill until cooked through.
Slice chicken into thin pieces and lay over hot rice. Drizzle peanut sauce over chicken.

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