I added a little extra brown sugar, chili sauce, lime juice, and soy sauce to the dipping sauce. I also marinated the chicken in soy sauce, lime juice, chili sauce, and a teeny bit of sesame oil. I then cooked some thin spaghetti and put it all together. A simple, yummy weeknight meal!
Sautéed Chicken with Peanut Dipping Sauce
Photo: Kana Okada
Yield: Makes 4 servings
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Amount per serving
- Calories: 382
- Calories from fat: 49%
- Fat: 21g
- Saturated fat: 4g
- Cholesterol: 66mg
- Sodium: 534mg
- Carbohydrate: 13g
- Fiber: 3g
- Sugars: 7g
- Protein: 35g
- 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
- 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.
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