Peanut Butter Chicken

Makes: 1 portion (serving size as shown)

Ingredients

GROUP A: CHICKEN

• 4 - 5 oz chicken breast, cut into long, thin sections

• 1 tsp lime juice

• 1 tsp red chili powder

• 1 tsp sriracha sauce

• 2 tsp creamy peanut butter (use a regular salted version)

• 1 tsp honey (substitute: maple syrup)

• 1 tsp rice vinegar

• 1 tsp soy sauce

• 1/2 tsp ground black pepper

• 1/2 red Thai chili pepper, thinly sliced

• Salt, to taste

• Oil, for the pan

GROUP B: SLAW

• 1/4 cup thinly sliced red cabbage

• 1/4 cup shredded carrots

• 2 - 3 small red radishes, thinly sliced and julienned

• 2 whole scallions, cut diagonally into long, thin shreds

• Lime juice

• Salt & pepper, to taste

GROUP C: EVERYTHING ELSE

• 1/3 cup white uncooked rice

• 2/3 cup water (for the rice)

• 1 tsp white sesame seeds

• Cilantro

• Lime wedges

Method

• Prep the chicken: In a large bowl, make the peanut butter sauce by mixing together all Group A ingredients except the chicken, salt, red Thai chili, and oil. Toss in the chicken slivers, mix well to ensure they are all well coated with the sauce, and set aside to marinate for at least 15 minutes.

• Make the slaw: Add all Group B ingredients to a bowl and toss well to mix. Set it aside.

• Cook the rice per your liking; either on the stove-top, in a pressure cooker, or in an instant-pot. Drain any excess water, fluff it with a fork, and set it aside.

• Toast the sesame seeds in a pan over medium-high heat, till they are well browned. Do not add any oil during this step. Set them aside to cool on a paper towel.

• In the same pan, heat some oil over medium-high heat and add the chicken to the pan once the oil is lightly sizzling. Cook the chicken till the saucy coating coagulates and starts to stick a bit to the pan. Add a tablespoon of water, scrape all the bits of fond from the pan, mix the chicken well, and ensure it’s well cooked before turning off the heat.

• Plate the rice, add the chicken over it, and garnish it with the toasted sesame seeds and cilantro. Serve with the slaw over the chicken or on the side. Squeeze a wedge of lime all over before eating!