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

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.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2005

Gallery

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
Advertisement