Sauteed Chicken with Peanut Dipping Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
4 tablespoons rice vinegar |
4 teaspoons fresh lime juice |
3 teaspoons brown sugar |
4 kirbys or 2 small regular cucumbers, peeled, halved lengthwise, and sliced |
1/4 cup fresh cilantro, chopped |
1 tablespoon olive oil |
1 1/2 pounds chicken cutlets |
kosher salt and pepper |
1 teaspoon asian chili sauce |
1 tablespoon low-sodium soy sauce |
1/2 cup creamy peanut butter |
Directions:
1. Combine 3 tablespoons of the vinegar, 2 teaspoons of the lime juice, 1 teaspoon of the brown sugar, and the cucumbers in a medium bowl. Gently fold in the cilantro and set aside.Heat the oil in a large skillet over medium-high heat.Pat the chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to individual plates.Combine the chili sauce, soy sauce, and the remaining vinegar, lime juice, and brown sugar in a bowl. Stir in the peanut butter and 1/4 cup hot water. Spoon into small ramekins or bowls for dipping.Stir the cucumber salad and serve it with the chicken and dipping sauce.Shortcut: Save time by using a prepared peanut dipping sauce (sometimes called satay sauce) in place of the peanut-butter and soy-sauce mixture in the recipe below. You can find it in the international aisle at most supermarkets.
|
|