Thai Peanut Chicken
|Boneless chicken breasts||1 Pound, cut into thin strips|
|Low sodium soy sauce||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
|Lime zest||2 Tablespoon, zest before juicing|
|Garlic gusto seasoning||3 Tablespoon|
|Ginger root||5 Gram, grated (1 Inch Piece)|
|Roasted garlic oil||1 Tablespoon|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Red pepper flakes||1 Teaspoon|
|Peanuts||1⁄2 Cup (8 tbs)|
Combine soy, lime juice and zest, garlic seasoning and ginger in a zipper bag.
Add in the chicken, tilt and coat well.
Marinate for 1 hour.
Drain marinade into a bowl and set aside.
In a large frying pan, heat oil over high heat.
Add chicken and sauté for 5 minutes.
Remove from pan and set aside.
Add marinade in the pan and bring to a boil.
Add peanut butter, broth and a pinch of red pepper flakes to taste.
Add in the chicken now and toss to coat with the sauce.
Serve over pasta, sprinkled with peanuts.
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