Description
Peanut-Braised Chicken Breasts cook in an Asian-inspired gingery, slightly spicy peanut sauce served with a limey cabbage carrot salad.
Yield: 4servings
Ingredients
1/2small red cabbage, shredded (about 4 1/2 cups)
1cupshredded carrots
2limes, halved
2tspolive oil
1 1/2tspkosher salt
4smallorganic boneless skinless chicken breasts, (about 6 oz each)
Pepper, to taste
1 1/2cupswater
1/4cuppeanut butter, natural no sugar added
1tbspSriracha chili sauce, plus more for serving
1tbspgrated ginger
1largegarlic clove, grated
brown rice or veggie rice, optional for serving
cilantro, optional for garnish
Instructions
Mix the cabbage and carrots with the juice of 1 lime, 1 tsp olive oil, and 3/4 tsp salt. Taste and add the juice of up to another half lime if you like. Let marinate while you make the chicken.
