I first saw this recipe on the Huffington Post’s Kitchen Daily website. I loved the idea of a homemade peanut sauce and just happened to have a giant bottle of Sriacha chili sauce in the fridge - thanks to the Bang Bang chicken recipe I posted yonks ago! I have been a food blogging slacker lately due to a bunch of reasons I won’t bore anyone with.
Anyway, I’m back and here we go. The original recipe called for poaching chicken…I just don’t care to poach my chicken – salmon and shrimp yes. Even when I make a chicken salad, I always roast it – the flavor is better and I think the texture is better – that’s just me.
So when I saw this recipe I thought…hmmm…how could I change it up and make it a little bit more mine? Here’s my go…
4 boneless, skinless chicken breasts cut into 2 inch pieces
1-½ cups low sodium chicken broth
4 inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and smashed
2 kaffir lime leaves
½ cup all natural peanut butter
4 teaspoons lime juice
3 teaspoons light agave nectar or 2 teaspoons sugar
2-4 teaspoons Sriracha chili sauce
1-teaspoon fish sauce
Canola oil for frying
Steamed snow peas or sliced green onions for garnish
Steamed rice to serve
Simmer broth, ginger, garlic and lime leaves in a small saucepan over low heat until reduced to 1 cup – approximately 5 minutes. Discard lime leaves, transfer broth to a blender and process until smooth. Add peanut butter, limejuice, agave, chili and fish sauce - blend to combine, return sauce to pan and keep warm – whisking occasionally.
Heat a few tablespoons of oil in a large skillet or wok over high heat. Add chicken and cook until the pieces begin to turn opaque and brown – approximately 5-8 minutes. Pour sauce over chicken and continue to simmer until sauce thickens and chicken is completely cooked – another 5-8 minutes. Serve over rice and garnish with snow peas.
It’s All Delicious Note: Adapted from Ruth Cousineau Huffington Post Kitchen Daily contributor.