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

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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