Thai Chicken

There are two different kinds of people who read food blogs.  One is the kind who loves reading the long (and sometimes long-winded) musings of a writer who sometimes goes on and on for so long you forget the reason you visited that blog in the first place.  The second is the one who couldn't care less and jumps straight down to the recipe.   Same with bloggers.  Today I am of the second kind, who is musing just enough to let you know we are jumping right to the recipe so you won't have to be bored.

 Much longer ...

Thai Chicken
Adapted from Mels Kitchen Cafe
Yield: 4 servings

1 Tbl. brown sugar
2 Tbl. soy sauce
2 tsp. grated fresh ginger
1/2 cup low-sodium chicken broth (low-sodium preferred)
1/4 cup creamy or chunky peanut butter
2 Tbl. rice wine vinegar
2 Tbl. fresh lime juice
1 teaspoon toasted sesame oil
1 Tbl. olive oil
1 whole chicken, cut into quarters or eighths
2 cups cooked rice
1/2 cup loosely packed fresh cilantro or parsley leaves, chopped
1/4 cup chopped peanuts, for garnish

In a small microwave-safe bowl, stir together brown sugar, soy sauce, ginger, broth, peanut butter, rice wine vinegar, lime juice and sesame oil. Heat in microwave at 100% power for 20 seconds (to soften peanut butter), then  stir until smooth.   Set aside.

Heat a large skillet over medium-high heat.  When hot, add olive oil, wait ten seconds, then add chicken.  Brown chicken, about 8-10 minutes each side (chicken will not be cooked through).

Pour reserved peanut butter sauce over chicken.  Cover, reduce heat to low, and simmer for 20 minutes or until juices run clear when chicken is pierced with a knife.

Divide rice among 4 plates.  Top with chicken.  Spoon sauce evenly over chicken and rice.  Garnish with cilantro or parsley leaves and sprinkle with chopped peanuts, if desired, before serving.