Asian Peanut Chicken

Who needs to do take-out or better yet blow the bank (guilty as charged) at PF Changs? Ry was flippin' his wig over this one! He told me last week that "chinese" food isn't really my 'thang. Well I was on a mission to prove him wrong. Booya g-ma. What's wicked about this is you can serve it as a main course or as an app. Want to really doll it up? Put skewers in the chicken so that it's easy to kerplunk the lil' guys in the peanutty goodness.

Peanut Sauce Ingredients:

1 T olive oil

1 T sesame oil

2/3 cup onion

2 large cloves garlic

1 1/2 t. minced ginger

1/4 t. red pepper flakes

2 T red wine vinegar

1/4 cup brown sugar

2 T soy sauce

1/2 cup creamy peanut butter

1/4 cup ketchup

1 1/2 t. lime juice

Directions:

Heat olive and sesame oil in a sauce pan on medium to med-high heat. Add the garlic, onion, ginger, and red pepper flakes and saute until onions are translucent. Turn the heat down to medium. Add the vinegar, brwn sugar, soy sauce, pb, ketchup, and lime juice and heat through stirring with a whisk until all ingredients are well incorporated. Pour sauce into a dish and serve immediately or store at room temp until serving.

Chicken Marinade Ingredients:

1 1/2 lbs chicken cutlets

juice from 1 lemon

1 t. dried thyme

2 cloves minced garlic

1/3 cup olive oil

Directions:

Place all ingredients including raw chicken into a gallon ziplock bag. Refrigerate at least 3 hours. Grill and serve with Peanut dipping sauce.