So here it is, from that cookbook. (Makes it even more fun! Ha!)
Thai Chicken with Peanut Sauce
from The New InterCourses: An Aphrodisiac Cookbook by Hopkins and Lockridge
for the marinade
1 Tbsp soy sauce
2 cloves garlic, minced
2 tsp sugar
1 tbsp peanut oil
zest and juice of 1/2 a lime (about tbsp of juice)
freshly ground black pepper to taste
2 boneless, skinless chicken breast halves
for the dipping sauce
2 tsp vegetable oil
2 cloves garlic, minced
Szechuan hot chile bean paste, to taste
1/4 cup chicken broth
2 tbsp unsweetened coconut milk
1 1/2 tbsp creamy peanut butter
1 tsp soy sauce
pinch of sugar
1 1/2 tbsp peanuts, chopped
large green or red lettuce leaves, washed well and dried
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
2 tbsp sesame seeds, toasted
1. To prepare the marinade, combine the soy sauce, garlic, sugar, peanut oil, lime, and pepper in a large, resealable plastic bag. Rinse the chicken and pat dry. Pound slightly until both breasts are of even thickness throughout. Add the breasts to the marinade. Chill in the refrigerator for 1 hour or longer, flipping occasionally to redistribute the marinade.
2. While the chicken is marinating, prepare the dipping sauce. In a small saucepan set over medium heat, add the vegetable oil and saute garlic for 1-2 minutes, being careful not to burn. Stir in the chile paste and continue to cook for 30 seconds. Add the broth, coconut milk, peanut butter, soy sauce, and sugar; whisk to blend. Bring to a boil, reduce heat, and simmer for 2 minutes to thicken, stirring frequently. If using the sauce immediately, stir in the peanuts. (The sauce can be made up to two days in advance and stored in the refrigerator. When ready to serve, warm slightly in a small saucepan to thin and add the peanuts.)
3. Prepare a medium-hot grill or preheat the broiler. Drain the chicken from the marinade, and discard the marinade. Grill the chicken for 3 or 4 minutes per side, or place under the broiler, turning once. Grill just until cooked through, being careful not to overlook. Remove from the grill and slice thinly on the diagonal.
4. While the chicken is grilling, assemble a platter with the large lettuce leaves, mint, cilantro, and small bowls with the toasted sesame seeds and dipping sauce. Serve the chicken alongside the platter of condiments. To assemble the rolls, place a few slices of chicken on a large lettuce leaf. Garnish with mint, cilantro, and sesame seeds. Roll up the leaf like a burrito or eggroll, dip in the peanut sauce, and enjoy!
(Note: We marinated and grilled some bone-in chicken the night before and reheated it the next day, and shredded it. That worked just fine! The marinade is delish!)
This makes 2-3 servings. (2 for us - it was soooo good!)
Things I am thankful for today:
3. The song, "What Do I Stand For?" by fun.
4. Celebrating milestones with my youth group kids!
5. A cloudy, cool day.
6. A walk in the prairie with the hubby and the pup.
8. Notes from the hubby.
9. Coconut milk.
10. Our orchid is blooming!