Tuesday, October 22, 2013

Thai Chicken with Coconut-Peanut Sauce

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Happy Tuesday, everybody!

Things have been crazy insane at work and I've been training for my big race this weekend, The Blood and Guts 5K.  I am nervous as hell and I just hope that I can keep up with my teammates...as well as not get spooked by the freaky zombies.  I'm a chicken, you guys.  Seriously.  I don't even like to play Marco Polo in the pool.  We picked up our costumes today, so you'll have to check out my Journey page next week for pics and results!

Now, on to this week's recipe.  This was a quick and easy one, I adapted this from Once Upon a Chef, and made only a few slight changes.  By the way, check out her blog, she's got some great recipes on there and I started following her when I found this recipe for her Big Italian Salad and the dressing that goes with???  To...die...y'all.

Okay, let's get to it!

Chicken Marinade:
1-1b thin sliced boneless, skinless chicken breast (you can also pound yours thin if they didn't come that way)
2 tsp extra virgin olive oil
1T light brown sugar
2 1/2T curry powder
1/2 tsp ground ginger
2T liquid aminos or low sodium soy sauce
zest of one small lime

Peanut Sauce:
1/2 cup unsweetened coconut milk (from the can)
2T light brown sugar
1 1/2T creamy peanut butter
2 tsp liquid aminos or low sodium soy sauce
1 1/2 tsp of red chili paste
2 tsp curry powder
juice of one small lime

To marinate the chicken, mix together all of the marinade ingredients in a resealable bag, then place the chicken in, being sure to coat all of the chicken pieces.  Place in the refrigerator for 2 hours, up to overnight.

Once marinated, remove chicken from bag and discard juices.

Heat your grill to medium high heat.  Grill on each side about 4-5 minutes, or until no longer pink.

Meanwhile, in a medium saucepan over medium high heat, add the peanut sauce ingredients and mix.

Bring to a simmer, and simmer for about 5 minutes, stirring occasionally.

Remove from heat and serve the sauce over the grilled chicken.  It was perfect over broccoli and cauliflower, too...

I even added a little bit more chili paste to give it a kick!

Now, let me just tell you a little bit about the taste of this sauce.  It is FAN-Freakin-TASTIC.  Don't toss any extra out, if you have any!  Use it the next day on a salad or over any leftovers, it's just as delicious cold!

Serves 4

Calories 128 / Carbs 3g / Fat 4g / Protein 20g / Fiber 0g / Sodium 655mg

Calories 125 / Carbs 10g / Fat 9g / Protein 2g / Fiber 1 / Sodium 323mg

Linking up for Tips and Tricks Tuesday!

exploring Domesticity

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