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!