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Thai Spicy Peanut Sauce with Poached Chicken

  • 25minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 6-ounce boneless skinless chicken breasts, cut into 2-inch pieces

  2. 1 cup reduced-sodium chicken broth

  3. 4 1-inch slices ginger

  4. 2 cloves garlic, smashed

  5. 1/3 cup natural peanut butter

  6. 4 teaspoons lime juice

  7. 2 teaspoons sugar

  8. 2 teaspoons hot sauce, preferably Sriracha

  9. 1/2 teaspoon Asian fish sauce

  10. 2 tablespoons chopped cilantro

  11. lime wedges

Instructions Jump to Ingredients ↑

  1. Simmer chicken in broth with ginger and garlic, in a deep 10-inch heavy skillet, covered, until just cooked through, 8 to 10 minutes, skimming off any foam. Transfer chicken to a bowl with tongs and keep warm. Boil broth until reduced to about 2/3 cup. Transfer ginger and garlic to a blender with remaining ingredients except cilantro. Pour cooking liquid through a fine mesh sieve into blender and add any accumulate juice from chicken, then blend until sauce is smooth. Season with salt to taste. Pour sauce over chicken and sprinkle with cilantro.

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