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Grilled Chicken w/Peanut Sauce & Cucumber Salad | Tasting Adventure

Grilled Chicken w/Peanut Sauce & Cucumber Salad

Thai Inspired Grilled Chicken Is To Die For!

This dish is to die for. For me, the problem with skinless, boneless chicken breast is that they are boring and usually take quite a bit to elevate them to something delicious. I’ve always loved thai food and the integration of cilantro, mint, peanuts, peanut sauce, spice and more. This recipe takes the best flavors of Thai-cooking into an easy and flavor dish — making those chicken breasts shine and give sweet and savory sensations swirling in your mouth!

Key to this recipe, in my opinion, is marinating those chicken breasts. You gotta give them at least an hour, but for great results, plan the meal and let them marinate over night.

Ingredients

Chicken & Marinade

  • 4 medium-sized skinless, boneless chicken breasts (organic preferred)
  • 1 tablespoon brown sugar
  • 2 tablespoons creamy peanut butter
  • 1/4 cup Canola Oil
  • 1/4 cup soy sauce
  • 1 tablespoon garlic, minced (2-3 cloves)
  • 1/2 teaspoon garlic chile sauce
  • juice of 1 lime
  • 1/2 teaspoon cayenne pepper
  • good pinch of salt
  • 2 tablespoons chopped nuts, (peanuts, walnuts)

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Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 3 tablespoons water
  • 1/4 cup coconut milk
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chili garlic sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon red curry paste
  • 1/2 cup chicken broth[/unordered_list]

Cucumber Salad

  • 4 Persian cucumbers, seeded and diced or 1 medium English cucumber, diced
  • 1/4 cup green onions, sliced, white and green parts
  • 1 red chile pepper, seeded and diced finely
  • 1/4 cup rice vineagar
  • 1 teaspoon fine sugar
  • 1 tablespoon mint leaves, chopped

Coconut Rice

  • 1 cup water
  • 1/2 cup coconut milk
  • 1/4 cup low sodium chicken broth
  • 1 cup jasmine rice

Preparation

Coconut Jasmine Rice

  • Use a rice cooker if you have one and combine all ingredients in rice cooker and cook — about 20-25 minutes.
  • If you don’t have a rice cooker, simply combine water, chicken broth and coconut milk in a medium sauce pan and bring to boil. Reduce heat and add rice. Reduce heat,  cover and simmer for 20-25 minutes, until nearly all liquid has evaporated.

Cucumber Salad

  • In a medium mixing bowl, combine cucumber, green onions, chili and mint. For the dressing, in a small jar or bowl combine sugar, rice vinegar and lime juice.
  • When chicken is placed on the grill, stir dressing into bowl of cucumbers and other ingredients. Place in refrigerator. Serve with chicken and rice in small serving dish.

Chicken

  • Trim excess fat from chicken breasts and pound with mallet to about 1/4 -1/2 consistent thickness, place chicken in shallow dish or large zip-loc bag
  • In a medium sized mixing bowl combine ingredients for marinade. Cover chicken with marinade over night in refrigerator, or for an hour at kitchen temperture)
  • When ready to cook, heat grill and prepare peanut sauce.

Peanut Sauce

  • Heat all ingredients except chicken broth in a small sauce pan over medium-low heat, stirring constantly, about 10 minutes, until slightly thicken. Stir in chicken broth and keep warm while grilling chicken.
  • Take chicken from marinate and place on hot grill for about 4-5 minutes each side.
  • Remove chicken from grill and cut into 1/2″ slices and place on a thin bed of the coconut jasmine rice. Drizzle peanut sauce over chicken, sprinkle with chopped nuts and serve with coconut salad.

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