Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Sweetened chili sauce is found in Asian markets, and it is often served alongside egg rolls. A similar condiment available in most grocery stores is called Thai sweet red chile dipping sauce. Serve this chicken with white rice.

Recipe by Cooking Light January 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.

    Advertisement
  • Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

  • Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.

Nutrition Facts

296 calories; calories from fat 26%; fat 8.5g; saturated fat 1.7g; mono fat 3.6g; poly fat 2.4g; protein 41.8g; carbohydrates 12.1g; fiber 0.6g; cholesterol 99mg; iron 1.4mg; sodium 649mg; calcium 25mg.
Advertisement