Peanut-Braised Chicken Breasts
4 servings
| prepPreheat a large nonstick skillet over medium-high heat | |||||||
| 1/2 small red cabbage, shredded (about 4 1/2 cups) | Toss cabbage & carrots with lime juice, oil & salt | Plate vegetables, chicken, sauce & rice; garnish | |||||
| 240 g shredded carrots | |||||||
| 2 limes, halved, divided (juice of 1 lime + up to 1/2 lime for salad; 1/2 lime for sauce) | |||||||
| 1 tsp olive oil (for the salad) | |||||||
| 3/4 tsp kosher salt (for the salad) | |||||||
| 4 small organic boneless skinless chicken breasts (about 170 g each) | Season chicken with salt & pepper | Sear chicken in oil, 5 min until golden | Flip; add water, peanut butter, Sriracha, ginger & garlic | Bring to boil, dissolve peanut butter | Simmer 20 min, flipping & basting chicken | Rest 5 min, slice; squeeze lime into sauce, stir smooth | |
| 3/4 tsp kosher salt (for the chicken) | |||||||
| Pepper to taste | |||||||
| 1 tsp olive oil (for the pan) | |||||||
| 360 ml water | |||||||
| 65 g peanut butter (natural, no sugar added) | |||||||
| 1 tbsp Sriracha chili sauce (plus more for serving) | |||||||
| 1 tbsp grated ginger | |||||||
| 1 large garlic clove, grated | |||||||
| Brown rice or veggie rice (optional for serving) | |||||||
| Cilantro (optional for garnish) | |||||||
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