Thai Honey Peanut Chicken

It isn’t very often that I post a recipe the day after I try it. It’s not because I’m indecisive about whether I liked it or not. Rather, it’s because I have a whole list of recipes backlogged and waiting to be shared. It takes a standout recipe to jump the line. That being said, today’s recipe is a line jumper. I knew it would be the second Stan said, and I quote, “This chicken sauce is amazing”. Even more compelling, he didn’t even bother to swallow his mouthful before heaping on the praise. (He dug in before I got to the table so I didn’t have to witness the whole talking-with-his-mouth-full thing. Thank goodness.) Rich, savory, and complexly flavored, this “chicken sauce” really is amazing. With relatively few ingredients and very little active prep time, you end up with a quick and healthy weeknight dinner that tastes special enough to serve to anyone lucky enough to be invited for dinner.

One Year Ago: American Sandwich Bread

Thai Honey Peanut Chicken
Adapted from Tasty Kitchen

Ingredients:
1/2 cup low-sodium soy sauce *
1/4 cup honey
2 T. lime juice
2 tsp. minced garlic
2 T. (heaping) natural peanut butter
1 tsp. curry powder
1 tsp. Sriracha or Asian chili garlic sauce (use 2 tsp. if you want it spicier)
1 1/2 lbs. boneless, skinless chicken breasts, cut into large chunks
Sesame seeds, for garnish (optional)

* To make this recipe gluten-free, use a gluten-free soy sauce or Tamari.

Directions:
In a large bowl, whisk together the soy sauce, honey, lime juice, garlic, peanut butter, curry powder and Sriracha/chili garlic sauce.

Add the chicken and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours. (Marinate a little less if you’re in a hurry, a little longer if you aren’t going to be home – either way it’ll be fine).

Pour the chicken and all of the marinade into a large skillet or wok. Cook for 7 to 8 minutes, over medium-high heat, or until the chicken is cooked through.

Serve immediately, sprinkled with sesame seeds, if desired.

Serves 4.