- 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
- calories 406
- caloriesfromfat 31 %
- protein 57 g
- fat 14 g
- satfat 0.0 g
- carbohydrate 10 g
- fiber 1 g
- sodium 523 mg
- cholesterol 132 mg
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.