Thai Honey Peanut Chicken


  • 1/2 cup low-sodium soy sauce *
  • 1/4 cup honey
  • 2 T. lime juice 
  • 2 tsp. minced garlic
  • 2 T. (heaping) natural peanut butter
  • 1 tsp. curry powder
  • 1 tsp. Sriracha or Asian chili garlic sauce (use 2 tsp. if you want it spicier) 
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into large chunks
  • Sesame seeds, for garnish (optional)

  1. In a large bowl, whisk together the soy sauce, honey, lime juice, garlic, peanut butter, curry powder and Sriracha/chili garlic sauce.
  2. Add the chicken and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours. (Marinate a little less if you’re in a hurry, a little longer if you aren’t going to be home – either way it’ll be fine).
  3. Pour the chicken and all of the marinade into a large skillet or wok. Cook for 7 to 8 minutes, over medium-high heat, or until the chicken is cooked through.
  4. Serve immediately, sprinkled with sesame seeds, if desired.

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