This dish is slightly reminiscent of Malaysian satay, especially if you choose to grill the chicken instead of baking it. The spiciness of the dish can be adjusted to taste by using different dried chili’s. For example, my wife and I use dried Thai bird chili’s to make this really spicy. Dried habenero’s would have the same effect.
6 SERVINGS
- 1 cup purchased teriyaki sauce
- ¾ cup chunky peanut butter (do not use old-fashioned style or freshly ground)
- ½ cup water
- 1 tablespoon sugar
- 8 quarter-size slices peeled fresh ginger
- 1 teaspoon dried crushed red pepper
- 6 skinless boneless chicken breast halves
Combine first 6 ingredients in top of double boiler over simmering water; stir until smooth. Cook until very thick, stirring frequently, about 20 minutes. Cool to room temperature. Discard ginger.
Place chicken in large baking dish. Brush sauce generously on both sides. Cover and let stand 30 minutes.
Preheat oven to 350°F. Spoon remaining sauce over chicken. Bake until just cooked through, about 20 minutes.
Related posts:
