Friday, March 26, 2010

Chicken with Thai Peanut Sauce

This is Aaliyah’s favorite dish. Most days she’s not very interested in eating meat unless it’s accompanied by a sauce she really likes - thankfully, she LOVES this sauce.

If you’re looking to cut calories a little then use 1 tablespoon of virgin coconut oil or less.

Chicken with Thai inspired Peanut Sauce

1 ½ pounds boneless skinless chicken breasts
Salt & Pepper, to taste
Coconut Oil (ok to sub for Olive Oil)
1½ cups chicken or vegetable broth
1/2 cup sweetened chili sauce
1½ Tablespoons fish sauce (not crucial but it does help the flavor a lot)
½ cup fresh lime juice (lemon juice works too)
1/4 cup chunky peanut butter (ok to sub with creamy peanut butter too)

Cut chicken breasts in half, cover with a paper towel and pound to roughly ½ inch thick. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 5-7 minutes on each side or until done (chicken should be slightly browned). Remove chicken from pan; set aside and keep warm.

Add the broth, chili sauce, and fish sauce to the same skillet; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced by half. Remove from heat and stir in lime juice and peanut butter, stirring until smooth. Serve sauce over chicken with brown rice and steamed broccoli for a complete meal (we like to drizzle a little sauce over the broccoli too).

Weight Watchers: 4 oz of chicken breast with approximately 1/4 cup of sauce = 6 pts (pair with 1/2 cup of brown rice and 1 cup of broccoli for an 8pt meal)

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