Sautéed Chicken With Peanut Dipping Sauce

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Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 382 calories
    • Calories 49 calories from fat
    • Fat 21 g
    • Sat Fat 4 g
    • Cholesterol 66 mg
    • Sodium 534 mg
    • Protein 35 g
    • Carbohydrate 13 g
    • Sugar 7 g
    • Fiber 3 g

Ingredients

  1. Check 4tablespoons rice vinegar
  2. Check 4teaspoons fresh lime juice
  3. Check 3teaspoons brown sugar
  4. Check 4 Kirby or 2 small regular cucumbers, peeled, halved lengthwise, and sliced
  5. Check 1/4cup fresh cilantro, chopped
  6. Check 1tablespoon olive oil
  7. Check 1 1/2pounds chicken cutlets
  8. Check kosher salt and pepper
  9. Check 1teaspoon Asian chili sauce
  10. Check 1tablespoon low-sodium soy sauce
  11. Check 1/2cup 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.