Cookbook - Main Dishes

Thai Peanut Butter Chicken

• 1 tbsp extra-virgin olive oil
• 1 tbsp sesame oil
• 2/3 cup diced red onion (1 small onion)
• 2 cloves garlic, minced
• 1 1/2 tsp minced fresh gingerroot
• 1/4 tsp crushed red pepper flakes
• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1/2 cup smooth peanut butter* try a reduced-fat or fat free version
• 1/4 cup ketchup
• 2 tbsp dry sherry or red wine* a beef broth may be a good alternative
• 1 1/2 tsp freshly squeezed lime juice

Instructions

1. In a 10-inch skillet over medium heat, cook olive oil, sesame oil, red onion, garlic, gingerroot and red pepper flakes 10 minutes or until onion is softened.
2. Mix in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice, and cook 1 minute longer.
3. Transfer to a bowl and let cool to room temperature.
4. Grill chicken and spread satay dip on top or as dipping sauce.