1½
to 2 lbs. chicken cutlets
(or boneless breast or thigh meat, pounded thin)
2
tablespoons sesame oil
2
tablespoons rice vinegar
2
tablespoons sugar
2
tablespoons dark soy sauce
1¼
cups chunky natural peanut butter
2
tablespoons chili paste
2
cups chicken stock
2
tablespoons toasted sesame seeds
½
cup scallions (thinly sliced)
Serves 6
Grill chicken.
Meanwhile, in a medium saucepan heat oil, add vinegar, sugar, soy
sauce, blend. Add peanut butter and chili paste, blend;
then add chicken stock. Mix well. Spoon peanut sauce over cooked
chicken, sprinkle on sesame seeds and scallions. |