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Categories:
soy sauce mirin rice vinegar brown sugar fresh garlic ginger paste butter chicken breasts chicken broth peanut butter honey soy sauce rice vinegar sesame seeds
Viewed: 49 - Published at: 2 years agoIngredients
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons firmly packed brown sugar
- 1/2 teaspoon finely chopped fresh garlic
- 1/4 teaspoon ginger paste
- 2 tablespoons Land O Lakes Butter
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup chicken broth
- 1/4 cup creamy peanut butter
- 2 teaspoons honey
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame seeds
Method
- Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste.
- Set aside.
- Melt butter in 10-inch skillet over medium heat until sizzling.
- Add chicken; cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink in center.
- Stir in teriyaki glaze until chicken is well coated.
- Combine all peanut sauce ingredients in 1 1/2-quart saucepan.
- Cook, stirring constantly, over medium heat until melted and smooth.
- Transfer to serving dish.
- Place chicken onto serving plate; sprinkle with sesame seeds.
- Serve with peanut sauce.
