One of my favorite things is a good peanut sauce that you can put on almost any type of protein (especially pork and chicken). I’ve tried making several variations of different peanut sauces and I think this is one of the better ones. The next time I make this sauce I will try it on an asian marinated (or rubbed) pork tenderloin. The recipe below is adapted from Kalyn’s Kitchen. Also, I chose to grill the chicken but if you go to the original recipe you’ll find the directions for cooking the chicken on a stovetop.
- 4 boneless, skinless chicken breasts
- 2 tablespoons peeled, minced ginger
- 2 tablespoons minced garlic
- 3/4 cup smooth peanut butter (add more if you really like peanut butter)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 teaspoons red thai curry paste (found in the international aisle)
- Juice from 1 lemon
- 3 tablespoons chicken stock
- 1 1/2 coconut milk (basically a can of coconut milk is close enough)
- handful of chopped cilantro
- Optional: coconut flakes (good luck finding them)
- After trimming the chicken breasts of fat, place in a ziplock bag and pound it down to about a 1/2 inch.
- Place the chicken breasts on a plate and season both sides with plenty of salt and pepper.
- In a food processor add the minced ginger and garlic, peanut butter, rice vinegar, soy sauce, sugar, curry paste, lemon juice and chicken stock. Blend until the sauce is smooth (at least 15 seconds). If the sauce is too thick add more chicken stock.
- The most important part of the recipe is tasting the sauce after blending to see if you need to add any sweet or sour. Add any ingredients to the sauce until you’re happy with it.
- Heat a skillet over medium heat and add the coconut milk. After 1 – 2 minutes lower the temperature to medium-low, add the peanut sauce and stir until it is fully incorporated into the milk. Allow the sauce to cook for 3 – 4 minutes then add the cilantro. Lower the temperature to low and simmer.
- While the sauce is simmering cook the chicken on the grill for 8 – 10 minutes over medium heat (400° – 500°), turning once.
- Remove the sauce from heat and allow to cool a bit before brushing it over the chicken. If you’re lucky enough to find coconut flakes add them as a garnish as they will add a nice crunch to the dish. If you’ve ever had the Bang-Bang Chicken and Shrimp at the Cheesecake Factory you know what I mean.
We had the chicken with white rice and plenty of peanut sauce. The next time we’ll be sure to add some green beans to the menu.