This is such a simple, flavorful chicken recipe. This quick and easy peanut sauce adds lots of flavor to grilled chicken with minimum fuss. Serve it with steamed vegetables and rice for an inspired busy weeknight dinner that the whole family will enjoy.
1 garlic clove, minced
1/4 cup peanut butter (any kind)
2 tablespoons sugar
1/4 teaspoon red chile flakes
2 tablespoons reduced-sodium soy sauce
4 boned, skinned chicken breast halves (about 2 lbs.)
1 tablespoon vegetable oil
How to Make It
Prepare a grill for high heat (450° to 550°). In a small saucepan over medium heat, cook garlic and peanut butter together until simmering, about 4 minutes. Whisk in sugar, chile flakes, soy sauce, and 2/3 cup water. Reduce heat and simmer, stirring occasionally, until starting to thicken, about 10 minutes.
Meanwhile, rub chicken with oil and grill until golden brown and almost cooked through, turning once, about 6 minutes total. Brush about 1 tbsp. peanut sauce over each chicken piece and cook just until sauce starts to caramelize, about 2 minutes. Serve with steamed vegetables and remaining sauce on the side.
Note: Nutritional analysis is per serving.
Serve with Asian-inspired veggies like teriyaki-glazed broccoli or green beans. It would also be delightful over a bed of steamed brown rice or with a side of quinoa-fried rice.
Very good, but I made a few changes. Added about 2 tablespoons lime juice, which I highly recommend. Used about half the sugar, and it seemed about the right sweetness. Also used a bit less water, probably about 1/2 cup. So easy and very quick, we will definitely make this again. Served with brown rice and sauteed broccoli. Kids loved it, too!
Yummy! This recipe was so easy to make. It took me longer to defrost my chicken than it did to actually make everything. The peanut sauce was delicious and had a very nice presentation. Perfect for any weeknight or if you are having guests! This one is a keeper!
This recipe was delicious, I'll definitely try it again. We made satay-style kebobs, and ate it with rice and pea tendrils.
I had a couple issues, which may have been user error:
1. The sauce separated continually while it was cooking, no matter how much I whisked. Presentation-wise, it was not good. I used natural peanut butter, so that might have been the issue, but I may have also added the liquids too quickly.
2. It spattered everywhere, I would recommend using a taller sauce pan rather than small, because I had peanut butter/soy sauce gunk everywhere, and I wasn't even whisking very quickly.
Next time I'll heat up the peanut butter more slowly, use a bigger pan, and add liquids more slowly, but I don't know that I did anything incorrectly this time. Either way, it tasted great, so it will definitely make a return in our kitchen!
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