Thai Peanut Sauce Chicken and Coleslaw for National Peanut MonthOle & Shaina Olmanson
Did you know that March is National Peanut Month? If you’re like most Americans, you potentially grew up on a diet of peanut butter and jelly sandwiches. In my house it was actually peanut butter and honey, but that’s neither here nor there. The point is, while you could celebrate National Peanut Month with a bit of sugar-laden peanut butter and oozing grape jelly pressed between two pieces of white bread, your tastes have likely matured. Maybe I could interest you in a plate of peanut-glazed chicken and tangy coleslaw instead.
Thai Peanut Sauce Glazed Chicken Breasts
4 boneless, skinless chicken breasts
1 cup San-J Thai Peanut Sauce, divided
Place the chicken in a resealable plastic bag with ¾ cup of the Thai Peanut Sauce. Marinate the chicken in the refrigerator for at least 1 hour or up to 12 hours.
Preheat an outdoor grill to medium-high heat. Remove the chicken from the marinade and brush off any excess. Discard the marinade. Place the chicken breasts on the grill and grill for 6 minutes. Turn and grill for 6 to 8 minutes, or until the chicken is cooked through completely and the juices run clear. As the chicken grills, use ¼ cup San-J Thai Peanut Sauce as a basting sauce, liberally brushing the sauce occasionally over the chicken.
Makes 4 servings.
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon Apple Cider Vinegar
1 tablespoon Rice Vinegar
1 tablespoon San-J’s Szechuan Sauce
1 tablespoon Just Great Stuff Powdered Peanut Butter
1 tablespoon Thai Seasoning (Spice Hunter brand)
1 tablespoon Garlic powder
Liquid Stevia – 1 dropper full
1 bag Raw Shredded vegetables, such as Fresh Express
1 cup shredded broccoli
1 cup shredded cabbage
1 cup shredded carrots
Mix liquid aminos, apple cider vinegar, rice vinegar, Szechuan sauce, powdered peanut butter, Thai seasoning, garlic powder and stevia together, pour over raw vegetables and enjoy!
*Recipe and image courtesy of IFBB Bikini PRO and FMG Athlete, Tiffany Boydston, and San-J.
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