Thai Peanut Chicken

First – prepare the sauce

Combine:

1 T peanut or vegetable oil (I often omit this)

1 T minced garlic

1 T Toasted Sesame and Ginger

1 c prepared Chick’n Free Broth in a med pot

Bring to boil over med heat for 1 minute, then remove from heat.

Place 1 cup chunky peanut butter with 1 T brown sugar, in a bowl. Whisk in hot stock mixture, then add

2 T soy sauce

1 T sesame oil

juice of 1/2 a lemon or lime

add Chili Flakes to taste and whisk all together til combined

Store in sealed container in fridge, for up to one week,

Chicken

Use boneless breasts, thighs or strips

I season with some Garlic Crush and GPS and pan fry a few minutes until cooked

Place cooked chicken on the plate and top with some Thai Peanut Sauce

This sauce can also be used for:
Thai Salad Rolls, Poke Bowls, Sauce for Noodles (add some julienned veggies) Dipping Sauce for skewers, Salad Dressing, Stir Fries (Add a splash of water)

To complete the meal, I did a fresh salad, topped with Caesar’s Kiss Dressing

Potatoes – boiled (be sure to not overcook them like we did!!) and add some butter and toss with some Bacon Loaded Potato – or seasoning of choice!