Chicken with Spicy Peanut Sauce

So I think I’ve said this a few times before, but spring has definitely sprung in Northern California. Aside from a couple of rainy days here and there, and some crazy wind, I think spring is here to stay. It’s forecast to reach 85 degrees today! Anyway, the moral of all of this weather talk is that I’d like to thank the lawd for springtime and Daylight Savings because by the time I finished making this dinner last night, it was still light enough to get some semi-naturally lit pictures.

I wasn’t actually planning on dinner last night being a recipe I shared with the blogosphere. I was just jazzed that I’d had the foresight to put a chicken breast in the fridge the night before to defrost. {MAJOR win in my book}

Luckily, I was keeping track of the ingredients as I added them, since I record most of my recipes in my calorie counting app so I have the nutritional stats!

So I got out the chicken breast and my new trusty iPad, and pulled up the Pinterest app. I saw a recipe for spicy peanut sauce that I pinned 50 weeks ago. 50! It pops into my head from time to time, but for most of the past year I was trying to keep a low fat-ish diet. Not anymore! Now that I’m working out 3+ days per week, and trying to maintain my weight {not lose}, I think I can splurge on a little peanut butter here and there πŸ˜‰

DSC_0456

I must have had faith in these trusty ingredients, ’cause I at least thought to take a picture of them! {not pictured are lime juice and sesame oil}

So I started to make the sauce, and had the chicken marinating…then, I started adding my own ingredients and subbing a couple of things here and there. Last time I made peanut sauce “with a few substitutions”, I went too heavy handed on the soy sauce and it basically tasted like salt. So I started eying the pizza my roommate and her boyfriend were making, and thinking to myself, “Welllll, if this doesn’t turn out, maybe I can at least steal a slice of their pizza…..”

DSC_0458

The dish turned out juuuust fine. MORE than fine, even. So fine, that I ran to get my camera after one bite to take pictures and texted my boyfriend, “HOLY S#@&!!” {and kind of freaked him out for a minute when I was too busy chowing down to explain my random outburst}.

DSC_0459

Suffice it to say, it was GOOD. And quick! This is a true 30-minute meal, depending on how long your rice takes to cook. The sauce is out of this world – salty from the soy sauce, spicy from just a hint {ok, a lot} of sriracha, and creamy from the peanut butter. Now how bad can that be?

DSC_0460

Chicken with Spicy Peanut Sauce
serves one…but is easily doubled, tripled or quadrupled πŸ˜‰
sauce based on Naturally Ella’s Spicy Peanut Sauce with Rice Noodles & Veggies

For Sauce
1 tbsp creamy peanut butter
1/2 tbsp low sodium soy sauce
1/2 tbsp rice vinegar (or just do 1 full tablespoon of soy sauce)
1/2 tbsp honey
1 tsp lime juice
1 tsp ginger, minced
1 tsp garlic, minced (or 1 clove)
1/2 tsp sesame oil
1/4 cup warm water

For Chicken + Marinade
1 boneless skinless chicken breast
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp lime juice
oil, for sauteing

Optional (but you should totally add these things)
1/4-1/2 cup uncooked brown rice
1/2 bunch asparagus
1 tsp sriracha, chile garlic sauce, or sambal oelek

Begin by cutting your chicken into bite sized pieces, and combine the chicken and marinade ingredients in a bowl or plastic bag. Mix until everything’s incorporated and all the chicken pieces are coated in marinade. Set aside. This would also be a good time to get your pot of rice simmering on the stove or in your rice cooker.

While that’s happenin’, combine all the ingredients for your sauce, mixing after each addition. Give it a taste! It should be perfect, but if it needs a lil somethin somethin, go ahead and add whatever your little heart desires. If you want it to be spicy, you can add the sriracha here (I waited until it was all bubblin away on the stove). It may seem really liquidy at this point, but it will thicken when it cooks. Prep whatever veggies you’re using…I used asparagus, so I trimmed the tough edges and cut the spears into 3rds/4ths.

Heat ~1 tsp of oil on a saute pan over medium-high heat. Add chicken pieces, draining them of their marinade. If the veggies you’re using take a longer time to cook (like asparagus) add them in at the same time. If not…just wait a few minutes before adding them. No biggie. Cook chicken for about 3 minutes on each side, then add your sauce and reduce heat to medium-low. Let it simmer away until it has thickened to your desired consistency, about 5-7 minutes.

Spoon chicken, veggies, and sauce over rice and enjoy!

Notes: This recipe makes aboout twice as much as is on that plate. Other good veggies to use would be broccoli/cauliflower, a frozen stir fry mix, or other in-season veggies right now like peas or string beans.

20 thoughts on “Chicken with Spicy Peanut Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *