Thai Hot Chicken Peanut Saute

Course : Chicken
Serves: 4
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1/4 cup peanut sauce mix
2 teaspoons garlic chili pepper sauce
1 teaspoon vegetable oil
1 pound boneless chicken breast
2 teaspoons sherry
1/4 cup stock

Preparation / Directions:

1. combine peanut sauce mix and garlic chili pepper sauce to make paste. 2. in frying pan, heat oil. 3. coat medallions in paste, dropping in oil as you are done. 4. cook chicken, turning once or twice, until done, about 5 minutes. 5. when chicken is almost done, deglaze pan with sherry. 6. add 1/4 cup stock after deglazing pan (optional). 7. stir to incorporate. 8. continue simmering until sauce reaches desired consistency.


Nutritional Information:

13 Calories (kcal); 1g Total Fat; (92% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

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