Thai Chicken in A Spicy Peanut Sauce over an Asian Slaw

Thai Chicken in A Spicy Peanut Sauce over an Asian Slaw



I like this dish because I was able to incorporate the leftover Asian slaw from my garlic shrimp soup spoon appetizer that I had served a few days prior.  I reserved about half of it.  The slaw also had a chance to absorb the wonderful flavors in the refrigerator making this dish an overall true star.

Ingredients:

Yield: 2

1/2lb string beans

2 tsp olive oil

2-3 skinless, boneless chicken breasts

3/4 cup chicken broth

1/3 cup smooth peanut butter

2tsp honey

1 tbls low sodium soy sauce

1 tsp red chili paste

2 tbls lemon juice

2 green onions, thinly sliced

2 tbls chopped peanuts (optional)

Directions:

Heat the oil in a skillet, and cook the chicken about 5-7 minutes on each side, or until juices run clear

Add the green beans and saute 

Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat

Cook and stir 5 minutes, until slightly thickened

Serve over rice (Basmati is preferable), garnish with green onion and peanuts

Asian Slaw

Yield: 12

Ingredients:

• 2 large cucumbers, peeled, halved lengthwise, and seeded
• 1 large carrot, peeled.  Cut in half
• 1/4 cup rice wine vinegar
• 1/4 cup chopped green onions
• 2 teaspoons minced ginger root
• 1 teaspoon Asian sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 

With a sharp vegetable peeler, cut the cucumbers and carrots lengthwise into thin ribbons that look like noodles. Combine the cucumbers and carrots in a large bowl with the remaining ingredients and toss well. Refrigerate until chilled.

Bon Appetit!!!