Sautéed Chicken With Peanut Dipping Sauce

Sauteed Chicken With Peanut Dipping Sauce
Kana Okada

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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

4
tablespoons
rice vinegar
4
teaspoons
fresh lime juice
3
teaspoons
brown sugar
4
Kirby or 2 small regular cucumbers, peeled, halved lengthwise, and sliced
1/4
cup
fresh cilantro, chopped
1
tablespoon
olive oil
1 1/2
pounds
chicken cutlets
kosher salt and pepper
1
teaspoon
Asian chili sauce
1
tablespoon
low-sodium soy sauce
1/2
cup
creamy peanut butter

Directions

  1. Combine 3 tablespoons of the vinegar, 2 teaspoons of the lime juice, 1 teaspoon of the brown sugar, and the cucumbers in a medium bowl. Fold in the cilantro. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Cook the chicken until golden brown and cooked through, 2 to 3 minutes per side. Transfer to plates.
  4. In a bowl, combine the chili sauce, soy sauce, and remaining 1 tablespoon vinegar, 2 teaspoons lime juice, and 2 teaspoons brown sugar.
  5. Stir in the peanut butter and ¼ cup hot water. Spoon the sauce into small ramekins or bowls for dipping.
  6. Stir the cucumber salad and serve it with the chicken and dipping sauce.
Kate Merker
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 21 g
  • Sat Fat 4 g
  • Cholesterol 66 mg
  • Sodium 534 mg
  • Carbohydrate 13 g
  • Fiber 3 g
  • Sugar 7 g
  • Protein 35 g
What does this mean? See Nutrition 101.

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