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Sautéed Chicken With Peanut Dipping Sauce

Sauteed Chicken With Peanut Dipping Sauce
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2008

Nutritional Information

  • Per Serving
  • Calories 382Calories From Fat 49%
  • Fat 21g
  • Sat Fat 4g
  • Cholesterol 66mg
  • Sodium 534mg
  • Carbohydrate 13g
  • Fiber 3g
  • Sugar 7g
  • Protein 35g
What does this mean? See Nutrition 101 .

Quick Tip

Sharwood's Indonesian Satay Curry Sauce
To save time, use a prepared peanut dipping sauce (sometimes called satay sauce) in place of the peanut butter and soy sauce mixture.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.