Kickin' Peanut Sauce with Chicken Recipe
This sauce evolved from two days of tinkering so the seasonings may need to be tweaked to suit your taste. But if you like a peanut sauce with a delayed kick and some complexity, this is for you!
You can finish the peanut sauce and use it for vegetables, seafood or any other purpose by simply adding the tomato sauce and skipping the chicken steps. It's delicious hot or cold, as a dip or a sauce.
Ingredients
- Boneless skinless chicken breasts, up to a pound
- 3/8 cup of natural organic peanut butter
- 1 can of coconut milk
- 1/2 cup of water
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tsp honey
- 2 tbsp brown sugar
- 2 tbsp freshly squeezed lemon juice
- 2 tsp minced garlic
- 1 tsp red chilli pepper flakes
- 1/2 of a large mild green chilli pepper chopped fine
- 1/2 tsp ground cumin
- Freshly ground pepper and sea salt to taste
- 1 small can (8 oz.) tomato sauce
- Olive oil
Directions
- In medium bowl, whisk together all ingredients EXCEPT the water, brown sugar, tomato sauce, and half of the coconut milk.
- In medium sauce pan, heat the water and dissolve the brown sugar, stirring frequently until mixture is very hot but not boiling.
- Add mixture from bowl and combine ingredients, bringing to a low boil.
- Continue cooking on low heat. Sauce will thicken. Stir frequently.
- Drain off any oil that separates on top until no more oil appears.
- Remove mixture from heat, continue to stir, let cool.
- Pour remaining half of the coconut milk in a blender and add a splash of water.
- Using a spatula, add cooked mixture to blender and blend on high speed for about 30 seconds.
- Heat about 2 tbsp olive oil in a large skillet and add chicken, seasoning with the freshly ground sea salt and pepper. Cook a few minutes on each side to give chicken some color. Reduce heat to low-medium.
- Pour peanut sauce from blender into skillet. Slowly stir in the can of tomato sauce and mix well. Allow to bubble but stir frequently and spoon mixture over chicken. Reduce heat to low or simmer.
- Cover and continue cooking over low heat for about 15 minutes. Stir frequently and add spices to taste. Sauce can be thinned/tamed with water (or more coconut milk), if desired.
- Serve with steamed rice, noodles or vegetables. Leftover sauce may be stored in the fridge when cooled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 2 servings | |
| Calories 810 | |
| Calories from Fat 583 | 72% |
| Total Fat 69.58g | 87% |
| Saturated Fat 44.78g | 179% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 1183mg | 49% |
| Potassium 913mg | 26% |
| Total Carbs 37.69g | 10% |
| Dietary Fiber 3.1g | 10% |
| Sugars 20.15g | 13% |
| Protein 21.58g | 35% |
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Comments
September 22, 2011This looks great Julie Anne! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!1 reply
