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Name: Chicken with Peanut Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Ground ginger; 1 cl Garlic crushed; 1/4 ts Ground coriander; 1/3 c Water; 1/4 c Soy sauce; 3 dr Red pepper sauce; 1 tb Vegetable oil; 1 sm Onion finely chopped; 1/3 c Peanut butter; 2 lg Whole chicken breasts; 1 tb Vegetable oil; 1 ds Brown sugar to taste; 1 ts Brown sugar packed; 1 tb Lemon juice

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INGREDIENTS

1/4 ts Ground ginger
1 cl Garlic ; crushed
1/4 ts Ground coriander
1/3 c Water
1/4 c Soy sauce
3 dr Red pepper sauce
1 tb Vegetable oil
1 sm Onion ; finely chopped
1/3 c Peanut butter
2 lg Whole chicken breasts
1 tb Vegetable oil
PEANUT SAUCE
BREASTS
1 ds Brown sugar ; to taste
1 ts Brown sugar ; packed
1 tb Lemon juice

Servings

INSTRUCTIONS

Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degrees for 20 minutes with all the sauce plus 1/2 cup water. I thicken the juice with 2 tablespoons of cornstarch and same amount of water. Cook and stir onion in oil in 1 1/2 quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended (sauce will separate if over cooked). Serve on the side as a dip. Posted to MM-Recipes Digest by Julie Bertholf on Feb 24, 1998

NOTES

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Chicken with Peanut Sauce

1/4 ts Ground ginger
1 cl Garlic crushed
1/4 ts Ground coriander
1/3 c Water
1/4 c Soy sauce
3 dr Red pepper sauce
1 tb Vegetable oil
1 sm Onion finely chopped
1/3 c Peanut butter
2 lg Whole chicken breasts
1 tb Vegetable oil
 PEANUT SAUCE
 BREASTS
1 ds Brown sugar to taste
1 ts Brown sugar packed
1 tb Lemon juice

Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and  refrigerate for at least 2 hours, stirring occasionally. This can be  broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken  pieces in a glass baking dish at 400 degrees for 20 minutes with all the  sauce plus 1/2 cup water. I thicken the juice with 2 tablespoons of  cornstarch and same amount of water. Cook and stir onion in oil in 1 1/2  quart saucepan until tender. Remove from heat. Stir in remaining  ingredients; heat over low heat just until blended (sauce will separate if  over cooked). Serve on the side as a dip.  Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on  Feb 24, 1998

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Nutrition

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Serving Size: 1 Serving (1495g)
Recipe Makes: 1

Calories: 988
Calories from Fat: 552 (56%)

Amt Per Serving		% DV

	Total Fat 61.3g	82 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 30g
	Polyunsanturated Fat 15g
Cholesterol 222.7mg		69 %
Sodium 1332mg		46 %
Potassium 1182.3mg		31 %
Total Carbohydrate 28.5g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 24.8g
Protein 81.4g		116 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 988

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