Sautéed Chicken with Peanut Dipping Sauce
Sara
ingredients
- 4 Tbl. rice vinegar
- 4 tsp. fresh lime juice
- 3 tsp. brown sugar
- 4 Kirbys or 2 small regular cucumbers, peeled, halved lengthwise, and sliced
- 1/4 cup fresh cilantro, chopped
- 1 Tbl. olive oil
- 1 1/2 lbs. chicken cutlets
- Kosher salt and pepper
- 1 tsp. Asian chili sauce
- 1 Tbl. low-sodium soy sauce
- 1/2 cup creamy peanut butter
directions
- 1
Combine 3 tablespoons of the vinegar, 2 teaspoons of the lime juice, 1 teaspoon of the brown sugar, and the cucumbers in a medium bowl. Gently fold in the cilantro and set aside.
- 2
Heat the oil in a large skillet over medium-high heat.
- 3
Pat the chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to individual plates.
- 4
Combine the chili sauce, soy sauce, and the remaining vinegar, lime juice, and brown sugar in a bowl. Stir in the peanut butter and 1/4 cup hot water. Spoon into small ramekins or bowls for dipping.
- 5
Stir the cucumber salad and serve it with the chicken and dipping sauce.
Source: Mom's Clippings
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