Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Kana Okada

How to Make It

Step 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.

Step 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.

Step 3

Cook the chicken until golden brown and cooked through, 2 to 3 minutes per side. Transfer to plates.

Step 4

In a bowl, combine the chili sauce, soy sauce, and remaining 1 tablespoon vinegar, 2 teaspoons lime juice, and 2 teaspoons brown sugar.

Step 5

Stir in the peanut butter and ¼ cup hot water. Spoon the sauce into small ramekins or bowls for dipping.

Step 6

Stir the cucumber salad and serve it with the chicken and dipping sauce.

Ratings & Reviews

/5
Reviews
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