I love this simple recipe! It seems as if we are always serving chicken, Thai Peanut Sauce is so simple & made with ingredients most of us already have in the pantry.
I’m on a roll in creating simple weekly menus made of whole foods. Complete with shopping lists & prep instructions. Theres no reason why anyone wouldn’t be able to put them into great use to simplify life, not only for the convenience but for good health!
Skinless, boneless chicken breasts usually come in packs of three. I always spend a little extra to buy organic. Each breast usually weighs anywhere from 9 – 12 oz. I like to cut each breast in half lengthwise to ensure proper & quick cooking. When I shop on a day, I take time in the kitchen afterwards to prep things like, protein, starches & produce. I trim chicken & cook a la minute. I don’t particularly care for “re-heated” chicken as it tends to get on the tougher side. I do pre-cook our grains & rice as well as prep any vegetables that will be steamed. I do pre-roast vegetables for easy prep during the week. I could go on & on about my weekly prep methods, but for the most part the chicken is the star of this show. Just season with a bit of sea salt & fresh ground pepper, pre-heat the pan with ghee & a bit of olive oil, then cook the split breast for just about 3-4 min. per side. Easy!
Let’s talk sauce. I really love spicy thai coconut curry sauce but it tends to be on the richer side & I thought this peanut butter sauce ought to do the trick to satisfy my thai spice craving. (Not to mention my better half LOVES peanut butter!) This is so simple & can be modified easily to adjust seasoning likes. Oh mi gosh, it’s really tasty too.
So there it is folks! Pre-made brown rice, pre-roasted carrots & fast cooking tender, juicy chicken! The sauce takes less than 5 min. to make. Chicken with Thai Peanut Sauce is a keeper in the recipe index.
- One 6-7 oz. chicken breast, cut in half lengthwise
- 2 tbs. natural nut butter
- 1/8 cup tamari, (or soy sauce)
- 1/2 tsp. ground ginger
- 1 tbs. minced garlic
- 1 tbs. evoo
- 1 tbs. apple cider vinegar
- 1/2 tbs. cayenne (to desired spiciness)
- 1 1/2 tbs. honey
- In a small saucepan, combine everything aside from chicken.
- Simmer, covered on low heat.
- Bring a sauté pan or skillet to med. heat, season chicken with salt & pepper
- add 1 tbs. of evoo to warm pan, then add chicken & cook 3-4 min ea. side.
- Remove chicken to a plate. Pour Thai Peanut Sauce over chicken.