Thai Chicken Breasts

A quick skillet meal with all the flavors you love in Thai cooking. The succulent chicken is coated in a peanut-soy sauce. Great served over rice.


3 tablespoons butter
2 whole chicken breasts, skinned, boned and halved
1/3 cup lemon juice
1/3 cup orange juice
1/4 cup chili sauce
1/4 cup chunky peanut butter
1 teaspoon low-sodium soy sauce
1/8 teaspoon hot pepper sauce, or to taste

4 tablespoons chopped dry roasted peanuts
4 tablespoons scallions, sliced
4 tablespoons grated coconut


Melt butter in a large skillet. Add chicken and sauté about 4 minutes per side or until just cooked through. Remove chicken and keep warm.

Add remaining ingredients to the same pan. Bring sauce to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Return chicken to skillet turning to coat with sauce. Cook until chicken is heated through.

Serve chicken with rice and top each serving with 1 tablespoon of peanuts, scallions and coconut.

Serves: 4

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