Thai Chicken with Peanut Sauce

Recipe By: N. Jay Sorensen, RD

Serving Size:  6     Preparation Time: 0:25

Categories: Poultry

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  4            tablespoons soy sauce

  4            tablespoons lime juice -- from about 3 limes

  2            tablespoons canola oil

  4            cloves garlic -- minced

  ¾           teaspoon ground ginger

  1            pound skinless chicken breast

  ½           cup peanut butter, creamy

  ½           cup canned low sodium chicken broth

  ½           teaspoon sugar

  ½           teaspoon salt

  ¼           teaspoon dried red pepper flakes

  ¾           pound spaghetti

  1            bunch scallions -- chopped

  ⅓           cup peanuts -- chopped

 

In a medium, shallow bowl, combine the 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon of the oil, garlic, and ginger. Add the chicken and turn to coat. Set aside for at least 10 minutes to marinate. If you plan to let this marinate for longer, cover and refrigerate for up to 12 hours. Heat a grill pan over moderate heat. Cook the chicken for 4 to 5 minutes per side, or until browned and just done. Remove the chicken from the pan and let rest for 5 minutes. Cut crosswise into 1/4-inch slices.

 

Meanwhile, in a medium sauce pan, combine the remaining 1 tablespoon of soy sauce and 2 tablespoon of lime juice, the peanut butter, broth, sugar, salt, and red pepper flakes. Pour the marinade from the chicken into the saucepan and bring to a simmer over moderate heat, whisking until smooth. In a large pot of boiling water, salted water, cook spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with chopped peanuts. Serve family style.