Chicken With Peanut Sauce


2 lg. whole chicken breasts (2 lbs.)
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed
the Sauce
1 sm. onion, finely chopped (I did not use)
1 tablespoon vegetable oil
cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
Pinch brown sugar to taste


Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degrees for 20 minutes with all the sauce plus 1/2 cup water. I thicken the juice with 2 tablespoons of cornstarch and same amount of water.
Cook and stir onion in oil in 1 1/2 quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended (sauce will separate if over cooked). Serve on the side as a dip.




Kat's picture

I was thinking the same thing. I THINK you use up to the onions for the chicken, and then the onions and following for the sauce, but it's very confusing.

Michelle Clement's picture

Recipe is confusing, what's the "rest of the ingredients"? You didn't make any separation in what was used on the chicken and what was used in the sauce. Please clarify.


6.0 servings


Wednesday, December 2, 2009 - 1:20am


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