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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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