Chicken with Spicy Peanut Sauce

Begin by cutting your chicken into bite sized pieces, and combine the chicken and the rest of the chicken ingredients (except the oil) in a bowl or plastic bag. Mix until everything is incorporated and all the chicken pieces are coated in marinade. Set aside. This would also be a good time to get your pot of rice simmering on the stove or in your rice cooker if it isn’t already prepared.

While that’s happening, combine all the ingredients for your sauce in a bowl, mixing after each addition. Give it a taste! It should be perfect, but if it needs a little something, go ahead and add whatever you need. If you want it to be spicy, you can add the Sriracha here (I waited until it was all bubbling away on the stove). I added all 4 tablespoons of water, and it seemed really liquidy, but it thickened when cooked. Prep whatever veggies you’re using. I used asparagus, so I trimmed off the tough edges and cut the spears into 3 pieces.

Heat the teaspoon of oil in a saute pan over medium-high heat. Add chicken pieces, draining them of the marinade. If the veggies you’re using take a longer time to cook (like asparagus) add them in at the same time. If not, just wait a few minutes before adding them. Cook chicken for about 3 minutes on each side, then add your sauce and reduce heat to medium-low. Let it simmer away until it has thickened to your desired consistency, about 5-7 minutes.

Spoon chicken, veggies, and sauce over rice and enjoy!

Notes:
– Recipe serves one but is easily doubled, tripled or quadrupled.
– Sauce based on Naturally Ella’s Spicy Peanut Sauce with Rice Noodles & Veggies.