| 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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