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.
Season the chicken with the remaining 3/4 tsp salt and pepper.
- Heat a large nonstick skillet over medium-high heat until hot.
Add the remaining 1 tsp oil and the chicken and cook until the chicken is golden on one side, about 5 minutes.
- Flip the chicken and add the water, peanut butter, Sriracha, ginger, and garlic.
Bring to a boil and use your spatula to help dissolve the peanut butter.
- Reduce the heat and simmer, flipping the chicken occasionally to baste it and stir the sauce around, until the chicken is cooked through and the sauce has reduced, about 20 minutes, depending on the size of your chicken breasts.
- Let the chicken rest for 5 minutes then slice.
- Juice the last lime half into the peanut sauce and stir so the sauce smooths out again.
- Divide the vegetables among four plates, top each with sliced chicken, spoon the peanut sauce over, and serve with rice on the side.
Garnish with cilantro.
Last Step:
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Nutrition
Calories: 365kcal, Carbohydrates: 14g, Protein: 45g, Fat: 15g, Saturated Fat: 2.5g, Cholesterol: 124.5mg, Sodium: 490mg, Fiber: 4.5g, Sugar: 6.5g
