Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
- 2 T peeled and minced fresh ginger
- 1 T chopped fresh garlic
- 1/2 cup smooth natural peanut butter (without added sugar) at room temperature
- 1/4 cup rice vinegar (not "seasoned" vinegar which has sugar)
- 2 T soy sauce
- 2 T Splenda or sugar (use Splenda for South Beach Diet)
- 1 tsp. red Thai Curry Paste
- 3 T homemade chicken stock or canned chicken broth
- fresh ground black pepper to taste
- about 2 T peanut oil (depends on your pan)
- 1 cup unsweetened lite coconut milk
- 4 T finely chopped cilantro (or more), plus more for garnish if desired
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro (4 T)
- Garlic, fresh (1 T)
- Ginger, fresh (2 T)
- Meat
- Chicken breasts, boneless skinless (4)
- Canned Goods
Chicken stock or canned chicken broth, homemade (3 T)- Coconut milk, unsweetened lite (1 cup)
- Condiments
- Peanut butter, smooth natural (1/2 cup)
- Rice vinegar (1/4 cup)
- Soy sauce (2 T)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Peanut oil (2 T)
- Splenda or sugar (2 T)
- Pasta & Grains
- Thai curry paste, red (1 tsp.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 27, 2012 (1 year ago).
452 people saved this recipe.
