Thai Peanut Chicken (Hacked Chicken)

Submitted by Princess Lisa

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

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.

Reviews

[momaphet]

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