Peanut Sauced Chicken


  • 2 tsp peeled, chopped fresh ginger
  • 2 tsp chopped cilantro
  • 2 cloves garlic
  • 1-1/2 TBSP jalapeno peppers
  • 1/2 cup red wine vinegar
  • 1/2 cup soy sauce
  • 1 heaping cup creamy peanut butter
  • 2 tsp curry powder, toasted
  • 1/4 cup honey
  • 2 tsp sesame oil
  • 1 TBSP olive oil
  • 4-6 large skinless, boneless chicken breasts
  • 1/2 cup dry red wine
  • 1 cup sweet hot chile sauce
  • cooked Chinese noodles
  • 1/2 cup dry roasted peanuts
  • 3-4 green onions, minced


  1. Prepare sauce by combining ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter. Whisk or process in food processor until smooth. Add curry powder, honey and sesame oil, combining until smooth. Set aside.
  2. In a large skillet, heat olive oil over medium high heat. Add chicken breasts and brown well, about 2 minutes on each side. Decrease heat to medium and cook another 2-3 minutes. Add wine and increase heat to high. Cook until about half of wine remains, 2-3 minutes. Add chile sauce and turn chicken to coat. Decrease heat to low and slowly simmer for 3 more minutes.
  3. Toss hot noodles with 1/2 cup of peanut sauce and place on serving plate.
  4. Remove chicken and place on noodles. Pour remaining sauce over top and sprinkle with peanuts and onions. Serve hot.

Yield: 4 servings