I find that marinades and grilling meats is a great way to get the best of the wonderful flavors found in Asian dishes.
This one is Thai, and it was paired with a peanut sauce, that frankly I thought was not very good. So we ate it without it.
I’m not saying we won’t do a peanut sauce, but I’m not hugely a fan and so I’ll keep looking for one that I think works better.
In any case, you don’t need it for this sauce. The marinade is simply wonderful used on some stir-fry vegetables and rice.
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil (found by the Asian sauces)
- Juice from one lime
- 2 garlic cloves, minced
- 1 tablespoon Sriracha (Asian chili sauce found with the other Asian ingredients)
- 1 teaspoon of red pepper flakes
- 2 tablespoons chopped cilantro
- 1 1/2 pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized chunks
- 4 cups of a variety of other vegetables cut up for stir-frying
- 1/2 c chicken stock
- 1 tbsp cornstarch
- 1/2 c peanuts or cashews
1. To create the marinade, combine the soy sauce, honey, sesame oil, lime juice, garlic, sriracha, red pepper flakes and cilantro from the first set of ingredients and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours (but can marinate longer – i.e. all day, overnight, etc).