First of all, let me just tell you how amazingly delicious this peanut butter sauce is. Secondly, you could actually just refer to it as peanut sauce, but I like the sound of peanut butter better because who doesn't like peanut butter?! Not many people I know.
Most importantly, this is the best chicken with peanut butter sauce you'll ever have. This chicken recipe is my version of chicken satay. I have grilled and baked the chicken before and either way if fine. Then I made the peanut butter sauce and put that on last. I also thought that asparagus and brown rice were the perfect sides to this dish. Taylor (my daughter) loves helping me break off the ends of the asparagus too, which is always fun in my eyes.
Here she is helping me break off the ends and line them on the baking sheet we put in the oven at the same time we baked the chicken so that our meal was done at the same time 🙂 When I grilled the chicken I waited a little after putting the asparagus in to put the chicken on the grill because it grills faster than it bakes.
The brown rice takes only about 10 minutes to make because I always buy instant so after I made the peanut butter sauce I started the brown rice and everything pretty much ended up being done at the same time.
Ingredients for this recipe
When I make my chicken or any meat that is I like to make sure the insides are cooked appropriately. The inside of a cooked chicken should be 160 ° for white meat and 165 ° for dark meat. If you don't have an internal temperature reader and need one here is a basic one. You really don't need anything fancy, so I recommend not spending too much on one.
Rubbermaid Instant Read Thermometer
- 1 ¼ cup coconut milk or almond milk
- 1 garlic clove, minced
- 3 tbsp light brown sugar
- 1 package (about 1 pound) boneless skinless chicken breast, cut into halves, then strips
- ½ cup all natural peanut butter (I used chunky, but creamy works too)
- ¾ cup low-sodium chicken broth
- 2 tbsp. lime juice
- 1 tsp. coconut aminos (soy sauce substitute)
- ½ cup coconut sugar
- coconut or avocaodo cooking spray
- tin foil
How to make the chicken and sauce
- First make the marinade for the chicken. Stir together ¼ cup coconut or almond milk, garlic, 3 tbsp light brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade w/ chicken, cover, and marinate for at least 2 hours. ( I did this step during my meal prepping on Sunday)
- Preheat oven to 375 ° and spray a pan with coconut or avocado cooking spray. Line chicken on pan and bake for 25 min. If grilling, preheat grill to medium-high heat and grill chicken until cooked through or inside temp is 160°.
- Meanwhile, for the peanut butter sauce, bring 1 cup coconut or almond milk, peanut butter, chicken stock, and ½ cup coconut sugar to a simmer in a saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally, until smooth. Stir in lime juice and coconut aminos.
- Once chicken and peanut butter sauce are finished, place chicken on a plate and top it with the sauce! Voila!
Chicken with Peanut Butter Sauce
Equipment
- small non-stick saucepan
Ingredients
- 1¼ cup coconut or almond milk
- 1 clove garlic minced
- 3 tbsp light brown sugar
- 1 lb bonelss skinless chicken breast cut into halves, then strips
- ½ cup all-natural peanut butter
- ¾ cup low-sodium chicken broth
- 1 tbsp lime juice
- 1 tsp coconut aminos substitute for soy sauce
- ½ cup coconut sugar
- coconut or avocado cooking spray
Instructions
- First, make the marinade for the chicken. Stir together ¼ cup coconut or almond milk, garlic, 3 tbsp light brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with chicken, cover and marinade for at least 2 hours. (You can always meal prep this step)
- Preheat oven to 375° and spray a pan with cooking spray. Line chicken on a pan and bake for 25 min. If grilling, heat a grill to medium-high heat and grill chicken until cooked through or inside temp reads 160°.
- Meanwhile, for the peanut butter sauce, bring 1 cup of coconut or almond milk, peanut butter, chicken stock, and ½ cup coconut sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring occasionally, until smooth. Stir in lime juice and coconut aminos.
- Once chicken and peanut butter sauce are done, plate the chicken first and top with the sauce.
Leave a Reply