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Sautéed Chicken with Peanut Dipping Sauce

Photo: Kana Okada
Prep time 25 mins
Yield Makes 4 servings


  • 4 tablespoons rice vinegar
  • 4 teaspoons fresh lime juice
  • 3 teaspoons brown sugar
  • 4 Kirbys or 2 small regular cucumbers, peeled, halved lengthwise, and sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken cutlets
  • Kosher salt and pepper
  • 1 teaspoon Asian chili sauce
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup creamy peanut butter

Nutrition Information

  • calories 382
  • caloriesfromfat 49 %
  • fat 21 g
  • satfat 4 g
  • cholesterol 66 mg
  • sodium 534 mg
  • carbohydrate 13 g
  • fiber 3 g
  • sugars 7 g
  • protein 35 g

How to Make It

  1. Combine 3 tablespoons of the vinegar, 2 teaspoons of the lime juice, 1 teaspoon of the brown sugar, and the cucumbers in a medium bowl. Gently fold in the cilantro and set aside.

    Heat the oil in a large skillet over medium-high heat.

    Pat the chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to individual plates.

    Combine the chili sauce, soy sauce, and the remaining vinegar, lime juice, and brown sugar in a bowl. Stir in the peanut butter and 1/4 cup hot water. Spoon into small ramekins or bowls for dipping.

    Stir the cucumber salad and serve it with the chicken and dipping sauce.

    Shortcut: Save time by using a prepared peanut dipping sauce (sometimes called satay sauce) in place of the peanut-butter and soy-sauce mixture in the recipe below. You can find it in the international aisle at most supermarkets.