Peanut Chicken

22 Aug

Back from my weekend trip, my body was definitely feeling the effects of bad food. Maybe that’s why I loaded up on the fresh fruit and salad fixings this week. I certainly think so. Still, as always there was some lean protein to be found in my fridge. I actually took pictures of this recipe, but my brother’s computer seems to hate my SD card. Go figure. I really can’t wait to have my little netbook back.

Peanut Chicken

Ingredients:

Boneless, skinless chicken breasts (this recipe makes five easily)
1/4 tbs. of chili lime paste
2 tbs of low-sodium soy sauce
3 tbs of low-sodium teryaki sauce
4 tbs of natural or reduced fat peanut butter

1. Combine the soy sauce, teryaki sauce, chili lime paste and peanut butter in a mixing bowl.
2. Stir vigorously until all of the ingredients have been combined to the consistency of paste.
3. Rub the paste-like marinade over all sides of the chicken breast (yes, this is a “get your hands messy” recipe)
4. Bake in a 350 degree oven for 30 minutes or until juices run clear.

Do you ever go a bit Asian in the kitchen?

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