Poached Chicken with Spicy Thai Peanut Sauce!

And hello Tattle Talers! I must apologize for the delay in blogs-things have been hectic! Life happens and sometimes, cooking a meal is out of the question. This recipe however, sounds like something that would take all day but only took me about 40 minutes! If you like Thai food, I highly recommend this amazing dish-I received a rave review from my favorite critic (aka Boyfriend) and let’s just say…we’ll be having this one again 🙂 Well, here we go! PS: I gotta give credit where it’s due, and my BFF Rose Christine Landon sent me a link of 10 recipes to use Sriracha in-THANK YOU ROSE! 🙂

 

INGREDIENTS

4  6oz boneless skinless chicken breasts, cut into 2-inch pieces.
1  cup reduced-sodium chicken broth
4  1-inch slices of ginger*
2  cloves of minced garlic
1/3  cup of natural peanut butter **
4  teaspoons of lime juice
2  teaspoons of sugar
2  teaspoons of Sriracha
1/2  teaspoon of Fish Sauce
2  tablespoons of chopped cilantro
Finely chopped peanuts (this was my addition)
1.)  Simmer chicken in broth with ginger and garlic, in a deep 10-inch heavy skillet, covered, until just cooked through (about 8-10 minutes) skimming off any foam. Transfer chicken to a bowl with tongs and keep warm.

2.)  Boil broth until reduced to about 2/3cup.

3.) Transfer ginger and garlic to a blender with remaining ingredients except cilantro and chopped peanuts.

4.)  Pour cooking liquid through a fine mesh sieve into blender and add any accumulate juice from chicken. (I didn’t do this step, I wanted all the yummy flavors!)

5.)  Blend until sauce is smooth. Season with salt to taste. Pour sauce over chicken and sprinkle with cilantro and chopped peanuts.

 

*I found that when I blended the sauce, the ginger didn’t get as chopped as I would have liked. I ended up having to pick out huge pieces of ginger because they didn’t break down. Next time I think I’ll actually chop the ginger as finely as possible.

**I ended up using more than a 1/3cup of peanut butter, because I REALLY love peanut sauce and wanted that yummy peanut flavor. This is the same for the other ingredients as well-I added more flavor to the sauce to adjust to my taste, you can do the same!

 

I served this dish with garlic infused jasmine rice and steamed snow peas-absolutely perfect combination. This recipe makes a TON of sauce, next time I think I’ll freeze some of it, or just make the sauce to pour over rice! If I had to change anything about this dish, it would be the poaching of the chicken. While it is the healthiest way of cooking chicken, I think I would prefer it baked or grilled. That’s just a personal preference for me-I think anyone could make this recipe their own for sure!

 

Mama Debbie’s Meatloaf….mmmmm…..

My oh my…if you guys could smell my house right now….

Oops, I got off track. RECIPE TIME! (I added just a couple of things of my own, which I’ll note through the ingredients)

 

1.5 lbs  Ground Hamburger (85/15)
12 oz.  Mild Ground Sausage
1 cup  Yellow Onion (a medium size one is fine)
1 cup Green Bell Pepper (again, medium size is fine)
1-2TBSP  minced garlic (JL’s addition to sauteing)
1  four oz can diced green chiles (JL’s addition to sauteing)
3/4 cup Ketchup
1 TBSP  Mustard
1 TBSP  Worcestshire Sauce
2  Eggs
3/4 tsp  salt
1/2 tsp  pepper
1 tsp Italian Seasoning
1 cup  crushed Saltine crackers (or so)
1/3-1/2 cup  1-minute quick oatmeal

 

1.)  Break up hamburger & sausage in a large bowl. Also, preheat oven at 350 degrees.

2.)  Saute onion, green bell pepper, garlic, and green chiles in a fry pan using either butter or olive oil. Once sauteed, let cool (so you don’t scramble the eggs later)

3.)  Mix seasonings, eggs, ketchup, mustard, and worcestshire sauce, then add to hamburger mixture.

4.)  Add sauteed veggies, then crackers and oatmeal. Get messy and mix with your hands-it is the only way to really incorporate all of the ingredients. (I personally despise touching raw meat; I make an exception for this recipe haha)

5.)  Spray loaf pan (or any pan you choose; I used a ceramic bundt pan from Pampered Chef!)

6.)  Bake for 1hr to 1hr 15 mins. Drain the grease, turn out, and let cool for about 10 minutes before cutting up.

 

JL’s Yukon Gold Mashed Potatoes

1-2lbs  Yukon Gold Potatoes
Chicken Broth Concentrate (my new best friend)
1/4-1/2  cup  Milk
1/4-1/2   cup Sour Cream
1/2tsp  Garlic Powder

 

1.) Boil potatoes until a fork goes through them. Drain, put potatoes back into pot.

2.) Add all other ingredients, mash together until desired consistency.

 

 

ENJOY!!!