Focus: Thai Honey Peanut Chicken

January 22

This recipe is delicious. Salty, sweet, spicy. Yum. I was on the phone with Alexis last night, and I heard her say something along the lines of "How's that Asian one?" She was referring to Mom's shrimp dish, but it made me think of spicy Thai food. I rummaged through my many bookmarked recipes and came across this one- Thai Honey Peanut Chicken. That's the link to the original recipe. Tasty Kitchen is a really terrific site, full of tasty sounding recipes. The really neat thing is that you can change the number of servings for any recipe, and it changes the ingredient amounts for you. Super handy if you're cooking for just yourself or your whole family! So here is my *slightly* edited version of spygirl's Thai Honey Peanut Chicken. Feel free to do what I did or follow the original!

Ingredient List
2 medium size Chicken Breasts, defrosted, and cut into cubes
¼ cup Soy Sauce (I'd recommend low sodium.)
1.5 Tablespoons Honey
1 Tablespoon Lime Juice
1 Teaspoon Minced Garlic
1 heaping Tablespoon Peanut Butter
2-3 Teaspoons Red Pepper Flakes
Rice
Broccoli (You can add any number of vegetables to this. Broccoli was the only veggie I wanted to add. Next time, I'm thinking more veggies!)

My Directions:
Mix ingredients and marinate chicken for 30 minutes in the fridge. Recipe says 2-3 hours, but I didn't have that long. Would probably still be tasty if you cooked it right away.

Saute frozen broccoli in a wok with canola oil and garlic for 5 minutes, or until slightly brown and cooked. Remove from wok.

Cook chicken in the sauce over medium-high heat for 10 minutes or until chicken is done. I covered the wok for about 5 minutes to make sure the chicken and the sauce was cooked through. Reduce heat to medium-low and add broccoli.