One of my favorite restaurant dishes is a dish from The Cheesecake Factory that is called something like "Thai Chicken with Spicy Peanut Sauce." I really can't remember the exact name of it, and the last time I ate there it was sadly not on the menu. I have always wished I could figure out how to recreate this dish at home. Well, today, I did it. It's been more than a decade since I ate this, but it tastes how I remember it and is soooo good. This will definitely be something I will be making on a regular basis now!
As you can see in the picture, I served mine with rice and steamed broccoli. It came served on top of noodles at The Cheesecake Factory.
Serves 2
Ingredients:
10 ounces skinless, boneless chicken breast, trimmed and cut into strips
Salt and pepper, to taste
1 tablespoon olive oil
1/4 cup peanut butter
1 1/2 tablespoons Ponzu sauce*
Juice from 1/2 lime
1 tablespoon sweet Thai chili sauce
1 teaspoon sugar
1/2 teaspoon crushed red pepper (or more for more heat!)
1/4 cup cilantro, rinsed, patted dry, and roughly chopped
2 tablespoons unsalted peanuts, roughly chopped
2 lime wedges
Directions:
In a medium mixing bowl, whisk together peanut butter, Ponzu sauce (see below), lime juice, Thai chili sauce, sugar, crushed red pepper, most of the cilantro (save a little for garnishing), and 1 tablespoon of the chopped peanuts. Add a pinch of salt, to taste. Set aside.
Heat oil in a large skillet over medium high heat. Season chicken strips generously with salt and pepper, then cook in hot oil until cooked through, about 3 minutes per side. (Do not overcook.)
Add cooked chicken to bowl with peanut sauce. Toss until coated all over. Divide chicken between 2 plates and garnish with chopped peanuts, remaining cilantro, and lime wedges.
*PONZU SAUCE - it's super easy to make your own!
1/8 cup of reduced-sodium soy sauce
1 tablespoon orange juice
1 1/2 teaspoons lemon juice
3/4 teaspoon rice vinegar
Whisk ingredients together until well-blended. Keep in a mason jar in the refrigerator.
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