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PEANUT CHICKEN




Source of Recipe


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List of Ingredients




2 teaspoons vegetable oil
4 cloves minced garlic
1 small, fresh chili pepper, seed and minced
1 cup water
1/4 cup good quality soy sauce (don't use mass market versions...it makes a difference)
1/3 cup Sorrels Pickard Chuny Gourmet Peanut Butter
1 teaspoon honey
1 teaspoon dried mint leaves (or 1 tablespoon fresh, chopped mint leaves)

Heat the oil in a small saucepan over medium heat. Add the garlic and minced chili and stir for a few seconds. Add the water, soy sauce, peanut butter and honey and stir. Cook for about 5 minutes until thickened. Remove from the heat and stir in the mint leaves. Let cool and transfer to a container. Place in fridge. Let the sauce come to room temperature before serving. Keeps for about a week in the fridge. Makes 1.5 cups.



Recipe



wash and pat dry skinless, boneless chicken breasts (10-12 ounces each). Salt and pepper the breasts and marinate covered in vodka, gin or white wine with a splash of good soy sauce for about an hour or two in the fridge. Reseason and baste with the sauce just prior to placing on a medium grill. Grill for about 8 minutes on a covered grill, baste and turn over, grilling for about 6 minutes. Test for doneness: Chicken should be opaque with no traces of pink at its thickest part. Serve with a dish of sauce for each diner.