This chicken dish is extremely easy. And, unlike a lot of recipes on this site, comes from bottled food. I usually rally against that kind of thing, but I’m not ready to make my own peanut butter, chili sauce, or fish sauce. It’s a healthy and quick way to make a tasty sauce. I’m crazy so I check the ingredients labels to make sure my pre-packaged foods don’t contain preservatives, artificial flavors, or tons of salt and trans fat. Or maybe just contain as few of these things as possible.
I don’t know if you’ve ever smelled fish sauce, but it is pungent. I mean, that smell will tickle your sinuses, and not in a good way. But you need to power through. Once the sauce warms up, it lends a salty, well-rounded flavor and that stench disappears. The addition of peanut butter makes the sauce creamy while some lime juice adds a fresh burst of acidity.
Serve with white rice and chopped peanuts. I also like to add a steamed green, like spinach or broccoli. Drizzle the leftover sauce on top and you have yourself a simple meal!
From Cooking Light
Lime Fish Sauce Chicken
4 chicken breasts or 6 chicken thighs
1 cup chicken broth
3 tablespoons sweet chili sauce
2 teaspoons fish sauce
1/4 cup lime juice
2 tablespoons peanut butter
2 tablespoons unsalted peanuts, chopped
- If using breasts, pound into even thickness. If using thighs, cut and open so they lay flat. Season chicken with salt and pepper.
- Heat a drizzle of oil in a pan over medium heat until it ripples. Cook chicken until done, about 6 minutes each side. Cook in batches if necessary. Set aside and keep warm.
- Add chicken broth, chili sauce, and fish sauce to pan. Bring to a boil, then reduce heat and simmer until reduced, about 10-15 minutes. Scrape browned bits from the pan while the sauce is heating.
- Remove from heat and stir in lime juice and peanut butter until combined. Drizzle sauce on chicken and sprinkle with chopped peanuts.
I like using chicken thighs with this recipe — they cook faster than breasts and they have more flavor. But if you prefer a leaner cut, then go with the breasts.
Whichever cut you choose, you will have beautiful browned bits at the bottom of your pan from cooking. These bits have a beautiful, deep flavor and become part of your sauce since you make everything in the same pan.