THAI PEANUT CHICKEN (HACKED CHICKEN)
Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips.
Provided by Princess Lisa
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet bring broth to a boil. add chicken breasts. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve 1/4 cup chicken broth.
- In medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, and Tabasco sauce. Add chicken to sauce and toss to coat.
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Andrew De Leon
[email protected]I was disappointed with this recipe. The chicken was dry and the sauce was bland.
Sovoshakil
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by using less chili paste.
Henry Mrad
[email protected]I'm not a huge fan of peanut sauce, but I really enjoyed this dish.
MH Mezan
[email protected]This dish is a great way to use up leftover chicken.
Yolanda Zuxole
[email protected]I love that this recipe uses simple ingredients that I can easily find at my local grocery store.
Garena Ff
[email protected]I made this dish for a party and it was a huge success.
Mahendra Pariyar
[email protected]This dish is a perfect balance of sweet, savory, and spicy.
MD Reais Hossain
[email protected]I would definitely recommend this recipe to anyone who loves Thai food.
Naahilaata26 Nani
[email protected]This recipe is easy to follow and the results are amazing.
rejvi riyaz
[email protected]I loved the combination of flavors in this dish. The peanut sauce was especially good.
Haibat Gh
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
RF Sanjid Gamer
[email protected]This dish was absolutely delicious! The chicken was tender and juicy, and the peanut sauce was flavorful and creamy.