I also like to make extra peanut sauce, thin it with water and add it to veggies towards the end. You can swap for chicken breast or do a half and half of chicken breast and chicken thighs. Delicious! Next time I will add another vegetable like snow peas or broccoli. 528 calories; protein 39.8g; carbohydrates 17.1g; fat 35g; cholesterol 69.4mg; sodium 572.8mg. My 16 year old son said "This is the best marinade ever" I didn't change a thing except I just marinaded boneless skinless chicken breast and grilled them whole. I served it with white rice and carmelized onions. You bet I'm keeping this one handy. It's best recipe ever!! You will not be disappointed with this recipe! 3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces. WOW. each of paprika, cayenne, and black pepper. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I absolutely loved this recipe! Congrats! Now I just add plenty of ground red pepper. COMBINE peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan for peanut sauce. The result is a nutty, soy sauce heavenly goodness in one dish. First of all I trimmed the fat from my chicken breasts (I used the whole breasts) and pierced them several times with a fork. Cook 1 minute more, whisking. Add comma separated list of ingredients to exclude from recipe. First, thickness of your chicken. strips; thread onto metal or soaked wooden skewers. I like to stir fry onion, asparagus, mushrooms and peppers. Overall I enjoyed it and will make it again. ***This part is key*** Lower the heat and gradually add the peanut butter to the sauce. I also subsituted seasame oil for vegetable oil for a little more asian flavor. Left out the mushrooms because I hate them. Step 6. Thank you Athenia. I saw many complaints on here saying that the peanut butter was too overpowering. I like to stir fry onion, asparagus, mushrooms and peppers. Turn chicken once or twice to ensure that all... Read more: