Peanut-Braised Chicken Breasts
User Reviews
4.6
Peanut-Braised Chicken Breasts
Description
This recipe starts by marinating shredded red cabbage and carrot with lime juice, olive oil, and salt to create a crisp, tangy slaw for contrast. Chicken breasts are seasoned then seared in olive oil until golden, adding color and flavor. The peanut sauce combines water, natural peanut butter, grated ginger, grated garlic, and Sriracha, stirred until smooth and brought to a simmer. The chicken cooks in this sauce, absorbing the spicy, nutty flavors while the sauce thickens.
After simmering about 20 minutes and occasional basting, the chicken becomes tender with a rich coating of peanut chili sauce. Serving the chicken sliced alongside the fresh vegetable slaw provides a variety of textures and brightness to the mildly spicy, creamy main.
Optional garnishes like cilantro and serving with brown rice or vegetable rice can elevate the meal. A final splash of lime juice in the sauce just before serving brightens and smooths the flavor.
Ingredients
- 1/2 red cabbage shredded (about 4 1/2 cups, small
- 1 cup carrot shredded
- 2 lime halved
- 2 tsp olive oil
- 1 1/2 tsp kosher salt
- 4 small chicken breasts about 6 oz each, organic, boneless skinless
- black pepper to taste
- 1 1/2 cups water
- 1/4 cup peanut butter (natural no sugar added )
- 1 tbsp sriracha chili sauce (plus more for serving)
- 1 tbsp ginger grated
- 1 large garlic grated, clove
- brown rice optional for serving, or veggie rice
- cilantro (optional for garnish)
Instructions
- Mix the cabbage and carrots with the juice of 1 lime, 1 tsp olive oil, and 3/4 tsp salt. Taste and add the juice of up to another half lime if you like. Let marinate while you make the chicken.
- Season the chicken with the remaining 3/4 tsp salt and pepper.
- Heat a large nonstick skillet over medium-high heat until hot.
- Add the remaining 1 tsp oil and the chicken and cook until the chicken is golden on one side, about 5 minutes.
- Flip the chicken and add the water, peanut butter, Sriracha, ginger, and garlic.
- Bring to a boil and use your spatula to help dissolve the peanut butter.
- Reduce the heat and simmer, flipping the chicken occasionally to baste it and stir the sauce around, until the chicken is cooked through and the sauce has reduced, about 20 minutes, depending on the size of your chicken breasts.
- Let the chicken rest for 5 minutes then slice.
- Juice the last lime half into the peanut sauce and stir so the sauce smooths out again.
- Divide the vegetables among four plates, top each with sliced chicken, spoon the peanut sauce over, and serve with rice on the side.
- Garnish with cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 45g | 90% |
| Fat | 15g | 23% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 124.5mg | 42% |
| Sodium | 490mg | 20% |
| Fiber | 4.5g | 18% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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