As I’m sure you already know, I am a big fan of Asian food. I made the menu for the next few weeks and about half of it ended up being Asian dishes…oops. But there is so much variety that it never seems like we are eating the same thing which is why I love it so much! So needless to say, there is going to be a lot of Asian food up in here for awhile. Yep, I just said that.
I am not a fan of hoisin sauce so I wasn’t sure how this hunan chicken would go over but I was pleasantly surprised. The peanut butter, soy sauce and oils combined with the hoisin so that it wasn’t overwhelming but complimented it instead. It was a really great, quick weeknight meal.
And it was even warm enough to grill it outside. Take that Minnesota!
- 4 Tbsp. hoisin sauce
- 2 Tbsp. peanut butter
- 4 teaspoons soy sauce
- 2 cloves garlic, minced
- 2 teaspoon hot pepper oil
- 1/4 teaspoon sesame oil
- 1 lb. boneless skinless chicken breast
- Pound chicken breasts to 1/2" thickness.
- Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
- Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
- Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
- If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.