- Combine peanut butter and honey in a bowl. Add coconut milk and stir. Add soy sauce, sesame oil, fish sauce, and cumin. Mix together. Thin the mixture with 125 mL (½ cup) water. Set aside.
- Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet that has a lid over medium-high heat. Sear chicken breasts 3 minutes per side. Reduce heat to low. Deglaze with remaining water (60 mL or ¼ cup). Add the sauce and coat chicken breasts well. Cover and simmer for 15 minutes, or until internal temperature reaches 77°C (170°F). Turn over halfway through cooking. If sauce becomes too thick, add a little water as needed.
- Slice the chicken breasts and serve them topped with sauce. Garnish with peanuts and coriander. Accompany with bok choy and rice vermicelli.
For spicier flavour, add 2 mL (½ tsp.) each of chopped fresh ginger
and sambal oelek.
Chef 's secret :
I f you're an adventurous sort, serve the chicken breasts and peanut sauce
with crunchy spinach like they do in Szechuan restaurants.