Chicken with peanut sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Whole chicken breasts(2 lbs) |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Packed brown sugar |
| ¼ | teaspoon | Ground ginger |
| 1 | Clove garlic, crushed | |
| 1 | small | Onion, finely chopped (optional) |
| 1 | tablespoon | Vegetable oil |
| ⅓ | cup | Peanut butter |
| ⅓ | cup | Water |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Ground coriander |
| 3 | Drops red pepper sauce | |
| 1 | dash | Brown sugar to taste |
Directions
PEANUT SAUCE:
Preparation : Cut chicken into ¾ inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degrees for 20 minutes with all the sauce plus ½ cup water. I thicken the juice with 2 tablespoons of cornstarch and same amount of water. Cook and stir onion in oil in 1½ quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended (sauce will separate if over cooked).
Serve on the side as a dip.