This was another successful recipe I thought I should mention. The chicken cooks quickly and the peanut sauce would be great for a lot of applications — a dipping sauce for kabobs this summer, perhaps?
I had to make some adaptations for the ingredients I had on hand and because I didn’t need quite so much chicken for two people. Here’s what it ended up looking like:
Chicken with peanut sauce
adapted from Nectar
1.5 pounds chicken tenderloins, or boneless chicken breasts cut into tenderloin-sized pieces
2 tablespoons grapeseed or safflower oil
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon tamari
1/4 cup brown sugar
juice of 1 lime
1 garlic clove, minced
1 tablespoon ginger, minced
1 teaspoon coriander
3/4 cup peanut butter (I used smooth, crunchy works too)
1/4 cup honey
2 tablespoons tamari
1 teaspoon chili pepper flakes
1 cup coconut water
1 tablespoon minced ginger
2 garlic cloves, minced
Sliced scallions would make a great garnish!
rice (or just plain rice works too):
2 cups chicken stock
1 cup jasmine rice
1 clove garlic, minced
2 teaspoons ginger, minced
At least 2 hours ahead:
Prepare the marinade by whisking all the ingredients together until the sugar dissolves. Coat all the chicken pieces in the marinade and refrigerate until you’re ready to cook.
You can also make the sauce anytime. The recipe says to mix it up in a food processor, but I think I just did it in a bowl with a spoon. Whatever floats your boat.
When you’re ready to cook the chicken, start boiling the water for your rice. Add all of the ingredients and simmer, covered, for about 20 minutes. While that’s cooking you can grill or saute your chicken. I used my favorite nonstick pan and cooked the chicken with the marinade on the stovetop.
Put everything together and you’re done!