Thai Peanut Chicken (Hacked Chicken) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips. Ingredients:
1 (13 3/4 ounce) can chicken broth |
2 lbs boneless skinless chicken breasts |
1/4 cup peanut butter |
1/4 low sodium soy sauce |
3 tablespoons rice wine vinegar |
1 tablespoon sesame oil |
1 1/2 teaspoons tabasco sauce |
Directions:
1. In large skillet bring broth to a boil. add chicken breasts. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve 1/4 cup chicken broth.
2. In medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, and Tabasco sauce. Add chicken to sauce and toss to coat.
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