Chicken with Spicy Peanut Sauce
by RoryThis Thai-inspired chicken recipe is an AllSpice favorite. To dial back the heat, reduce or leave out the Crushed Red Pepper Chile.
Chicken with Spicy Peanut Sauce
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Category
Entrees
Ingredients
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1 Tbsp. Roasted Sesame Oil
4 Chicken Breasts
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Sea Salt, Fine
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Black Pepper, Fine Ground
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2 Tbsp. Roasted Sesame Oil
3 Scallions (Chopped Fine)
1 Clove Garlic (Chopped Fine)
1 Tbsp. Ginger Root (Peeled and Grated Fine)
1 C. Water
½ C. Peanut Butter (Creamy or Crunchy)
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¼ C. CinSoy Soy Sauce
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¼ C. White Balsamic Vinegar
3 Tbsp. Brown Sugar (Firmly Packed)
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¼ tsp. Crushed Red Pepper Chile
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2 tsp. Black Sesame Seeds
2 Scallions
For the Sauce:
For Garnish:
Directions
Mix all of sauce ingredients together, beginning with the peanut butter, and gradually adding each additional ingredient, one at a time, stirring after each addition to thoroughly incorporate. Set sauce aside.
Heat 1 tablespoon of Roasted Sesame Oil in a large skillet over medium high heat. When oil is warmed and skillet is hot, add the 4 pieces of salt and pepper-seasoned chicken.
After 5-10 min, flip chicken and allow other side to brown. Cook an additional 5-10 min. Depending on the thickness of chicken, you may need to finish cooking meat in a 350°F oven for an additional amount of time, until the temperature in the middle of each breast reaches 165°F (juices should run clear).
Top each chicken breast with a 1/4 Cup of peanut sauce and garnish with black sesame seeds and sliced scallions.
Serve over plain or seasoned rice.