White Chicken with Spicy Peanut Sauce
This is a fabulous recipe with a little Tai flavor. You can use this main dish, shred the chicken and serve it as a casserole, or cut chicken into strips and wrap it in lettuce or tortilla and make a wrap. This is a great summer dinner for when it’s too hot to even think about eating a full hot meal! Heat up a bread roll or two and you got a great meal.
1½ lbs chicken Breasts
1 whole green onion, cut in half
Approx ½ teaspoon grated or crushed fresh ginger
1 tablespoon Sake or Dry Sherry
½ teaspoon each salt & sugar
2 Cups water
1 to 3 cups shredded iceberg lettuce
Place chicken in 2 qt pan with onion, ginger, sake/sherry, salt, sugar & water. Simmer for 20 min. Remove from heat, let stand until chicken is cool enough to handle. Shred chicken into strips. Refrigerate if not serving right away.
Spicy Peanut Sauce: Stir together 1½ tablespoons creamy peanut butter & 2½ tablespoons salad oil until blended. Stir in 2 tablespoons each soy sauce & sugar, 2 teaspoons white vinegar (rice vinegar is good), ½ teaspoon sesame oil, ¼ teaspoon ground red pepper (cayenne) & 1 tablespoon minced green onion.
To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all. Makes 3 – 6 servings.