No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (351g) Recipe makes 4 servings The following items or measurements are not included below: low sodium soy sauce rice wine vinegar
Calories 391
Calories from Fat 134		(34%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.1g
Cholesterol 131mg		43%
Sodium 560mg		23%
Potassium 774mg		22%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 1.0g	3%
	Sugars 1.8g
Protein 58.6g		117%
detailed view... how is this calculated?

Thai Peanut Chicken (Hacked Chicken)

Recipe #398275 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Princess Lisa
Nov 7, 2009

Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips.

SERVES 4 (change servings and units)

Ingredients

1 (13 3/4 ounce) can chicken broth
2 lbs boneless skinless chicken breasts
1/4 cup peanut butter
1/4 low sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 1/2 teaspoons Tabasco sauce

Directions

1
In large skillet bring broth to a boil. add chicken breasts. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve 1/4 cup chicken broth.
2
In medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, and Tabasco sauce. Add chicken to sauce and toss to coat.