Ingredients: |
Ingredients: Combine, Toss with, and Grill:
1 T. soy sauce
1 T. brown sugar
1 t. peanut oil
1/2 t. kosher salt
4 boneless chicken breast or 6 thighs
Cook: Stir in:
8 oz. dry spaghetti
1/2 c.chciken broth
1/4 c. creamy peanut butter
2 T. brown sugar
2 T. rice vinegar
2 T. fresh lime juice
1 T. soy sauce
1 T. fresh ginger, minced
1 T. chili garlic sauce
1/2 c. minced cilantro
salt to taste
Top with Cucumber Sambal (recipe follows)
1/4 c. dry roasted peanuts, chopped
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Directions: |
Directions:Preheat grill to medium-high; bring a large pot of salted water to a boil from the spaghetti.
Combine 1 T. soy sauce, 1 T. brown sugar, oil and salt in a bowl. Toss with chicken and grill 3-4 minutes per side, or until cooked through. Remove chicken from grill and tent with foil while preparing other ingredients.
Cook pasta according to package directions, drain and return to the pot. Meanwhile, heat broth, peanuts butter, 2 T. brown sugar, vinegar, lime juice, 1 T. soy sauce, ginger, and chili garlic sauce in a saucepan over medium, whisking to combine. Bring to a simmer and cook 1-2 minutes. Off heat stir in cilantro and salt, then pour sauce over pasta and toss to coat.
Top each chicken piece with pasta and sambal; garnish with peanuts
CUCUMBER SAMBAL
Toss together:
1 c. seeded, diced cucumber
1/2 c. scallions, thinly sliced
1/4 c. red bell pepper, diced
3 T. rice vinegar
1 T. sugar
1 t. red pepper flakes
1/2 t. kosher salt
Toss all ingredients together in a bowl. Chill until ready to serve. |
This recipe for Grilled Asian Chicken with Peanut Sauce is from