| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Whole chicken breasts (2 lbs.) |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Packed brown sugar |
| 1/4 |
ts |
Ground ginger |
| 1 |
cl |
Garlic, crushed |
| 1 |
sm |
Onion, finely chopped |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Peanut butter |
| 1/3 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Ground coriander |
| 3 |
dr |
Red pepper sauce |
| 1 |
ds |
Brown sugar to taste |
INSTRUCTIONS
BREASTS
PEANUT SAUCE
Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and
refrigerate for at least 2 hours, stirring occasionally. This can be
broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken
pieces in a glass baking dish at 400 degrees for 20 minutes with all the
sauce plus 1/2 cup water. I thicken the juice with 2 tablespoons of
cornstarch and same amount of water. Cook and stir onion in oil in 1 1/2
quart saucepan until tender. Remove from heat. Stir in remaining
ingredients; heat over low heat just until blended (sauce will separate if
over cooked). Serve on the side as a dip.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 24, 1998
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