Grilled Chicken Breasts With Zesty Peanut Sauce Food

GRILLED PEANUT CHICKEN

Steps:

• Preheat grill for high heat.
• In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
• Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

GRILLED CHICKEN BREAST WITH SPICY PEANUT SAUCE

Steps:

• Combine the soy sauce, water, brown sugar, garlic, and ginger in a shallow bowl or re-sealable plastic bag.
• Place the chicken breasts between two pieces of plastic wrap and pound each of them with a meat mallet so they are an even thickness.
• Place the chicken in the soy marinade and let it sit for at least 30 minutes.
• Prep your grill. The grill should be moderately hot (see below)
• Remove the chicken from the marinade and pat dry then place on the hot grill. Cook on each side for about 3 to 5 minutes or until cooked through (see below for internal temperature)
• If the chicken gets browned too fast and the center is not cooked completely, move the chicken breasts to a cooler zone on the grill until they are completely cooked.
• Remove the chicken from the grill and let them rest for 5 minutes before serving.
• Serve with spicy peanut sauce.

GRILLED CHICKEN BREASTS WITH PEANUT SAUCE

Steps:

• Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth.
• Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat grill to medium hot.
• Remove the chicken breasts from the marinade; throw away the marinade.
• Grill chicken breasts 5-7 minutes on each side or until done.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

CHICKEN BREASTS WITH PEANUT SAUCE

Steps:

• Fry the onion in the oil until soft.
• Add the garlic and curry powder and fry for 2 minutes.
• Add the chicken and cook for 5 minutes or until juices run clear.
• When the chicken is cooked, add the honey, peanut butter and stock.
• Combine well.
• Simmer for 10 minutes until the sauce is thick.
• Serve over rice.

GRILLED CHICKEN BREASTS WITH ZESTY PEANUT SAUCE

Steps:

• Wash, trim and pound the chicken to 1/4-inch thickness.
• Combine chicken and next 8 ingredients in a plastic bag. Marinate 1 hour or overnight in the refrigerator.
• Combine the JIF®, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan over medium heat, stirring constantly for about 15 minutes or until thickened. Whisk in the stock and cream. Cook 1 minute more, whisking; set aside.
• Preheat grill. Remove chicken from marinade and place on a hot grill. Grill until browned - about 4 to 6 minutes on each side (or until center is no longer pink) - turning only once.
• Serve hot topped with the peanut sauce. Sprinkle with the cilantro.

GRILLED CHICKEN BREASTS WITH ZESTY PEANUT SAUCE

Steps:

• Wash, trim and pound the chicken to 1/4-inch thickness.
• Combine chicken and next 8 ingredients in a plastic bag. Marinate 1 hour or overnight in the refrigerator.
• Combine the JIF®, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan over medium heat, stirring constantly for about 15 minutes or until thickened. Whisk in the stock and cream. Cook 1 minute more, whisking; set aside.
• Preheat grill. Remove chicken from marinade and place on a hot grill. Grill until browned - about 4 to 6 minutes on each side (or until center is no longer pink) - turning only once.
• Serve hot topped with the peanut sauce. Sprinkle with the cilantro.