Thai Spicy Peanut Sauce with Poached Chicken
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ruth Cousineau
Poached chicken breasts arent a bit boring when spiked with this Thai-inspired peanut sauce. Feel free to add more hot sauce and fish sauce to your taste. Theres plenty of sauce to serve with steamed rice and sautéed snow peas.
- 4 6-ounce boneless skinless chicken breasts, cut into 2-inch pieces
- 1 cup reduced-sodium chicken broth
- 4 1-inch slices ginger
- 2 cloves garlic, smashed
- 1/3 cup natural peanut butter
- 4 teaspoons lime juice
- 2 teaspoons sugar
- 2 teaspoons hot sauce, preferably Sriracha
- 1/2 teaspoon Asian fish sauce
- 2 tablespoons chopped cilantro
- lime wedges
- Simmer chicken in broth with ginger and garlic, in a deep 10-inch heavy skillet, covered, until just cooked through, 8 to 10 minutes, skimming off any foam. Transfer chicken to a bowl with tongs and keep warm. Boil broth until reduced to about 2/3 cup. Transfer ginger and garlic to a blender with remaining ingredients except cilantro. Pour cooking liquid through a fine mesh sieve into blender and add any accumulate juice from chicken, then blend until sauce is smooth. Season with salt to taste. Pour sauce over chicken and sprinkle with cilantro.