Thai Peanut Chicken (Hacked Chicken)

This was was 2 before a lot of tweaking, but I appreciated that once tweaked it was not just edible but quite tasty. I made as written except for using 1 1/4 of chicken breasts, reducing the hot sauce to about half which was just the right spicy for us and cooking the chicken with some dried onion, garlic powder and S & P. When first tasting the sauce my instant reaction was Dark & Very Sharp. There was no complexity to the flavor at all but a weird contrast of bland and sharpness. I added two cloves of garlic, a scant tsp of grated ginger, a splash more soy sauce, sesame oil and peanut butter, couple tsp of brown sugar, & about 1/4 cup of coconut cream. Some of these additions were an attempt to tone down the vinegar others to improve the flavor. In the end the sauce was still a bit on the acidic side but serving it on jasmine rice with the cucumbers provided the balance needed. In the end we really enjoyed this dish which I served with pan grilled zuchinni slices with garlic. Made for PAC Spring 2012

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