• 50servings
  • 29calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, H, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons light or dark brown sugar

  2. 1 teaspoon ground coriander

  3. 1 teaspoon ground ginger

  4. 1 teaspoon turmeric

  5. 1 teaspoon salt

  6. 1 teaspoon garlic powder

  7. 1 teaspoon chili powder

  8. 1/2 cup prepared Thai peanut sauce

  9. 1/2 cup light coconut milk

  10. 1/2 cup chicken broth

  11. 4 boneless, skinless chicken breast halves

  12. 2 tablespoons vegetable oil

  13. 2 tablespoons coarsely chopped peanuts

  14. 2 tablespoons thinly sliced scallions

Instructions Jump to Ingredients ↑

  1. Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.

  2. Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.

  3. Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)

  4. To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.


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