This is my attempt to make Oriental food at home. I really liked the flavor of this dish and it was 6 generous servings. I didn’t add salt or MSG (I think the soy sauce made it salty enough). I got this recipe from Kevin at “Closet Cooking”.
- 8 chicken tenders or 2 boneless, skinless chicken breasts
- 2 T. olive oil
- 2 T. peanut butter
- ¼ C. soy sauce
- 1 lime, juiced and zest
- 4 garlic cloves, minced
- 1 T. fresh ginger, grated
- 2 T. brown sugar
- 1 T. chili sauce
- 2 t. sesame oil
- ¼ C. cilantro, chopped
- ½ C. cashews
- 4 green onions, chopped
- 1 lb. Sugar Snap Peas
- Cut all fat, skin, or tendons from the chicken and cut into 1 inch cubes.
- Heat olive oil in a skillet over medium heat.
- Add the chicken and sauté until cooked through about 5 – 6 minutes.
- Mix the peanut butter, soy sauce, lime juice, lime zest, garlic, ginger, brown sugar, chili sauce, and sesame oil in a bowl.
- Pour the mixture over the chicken and toss to coat.
- Add the cilantro, cashews, green onions and Sugar Snap Peas and cook for 2 minutes.
- Serve over rice.
Tips and Tricks:
- I used Sambal chili sauce but you can use Chili Garlic Sauce as well.
- The Sugar Snap Peas and cilantro are not necessary ingredients, but they both give the dish a great flavor.