Sticky Thai Chicken

Sriracha is a Thai hot sauce made of chili peppers, distilled vinegar, garlic, sugar, and salt, and comes in at 2,000 scoville units, or less than half that of jalapeño peppers--according to Wikipedia! I love not only the heat, but the flavor it provides to this dish. My kids find the 2 teaspoons called for in this recipe to be not overly spicy, yet there is a bit of a kick. Feel free to start with one teaspoon if you are unsure, or ramp it up a little higher if you really love the extra heat. You can find this in the Asian or international foods aisle of most larger grocery stores.

Yields 4-6 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into chunks (about 1 1/2″ square)
¼ cup plus 2 tablespoons soy sauce
3 tablespoons honey
1 1/2 tablespoon lime juice
3 tablespoons peanut butter (I prefer creamy, natural peanut butter for this recipe)
½ teaspoon curry powder
2 teaspoons Sriracha
Optional garnishes: toasted sesame seeds, chopped cilantro
Cooked rice for serving over, if desired

Combine all the ingredients except for the chicken. (To incorporate the peanut butter better, I find it helpful to warm for about 15-20 seconds in the microwave, especially if using natural peanut butter that has been stored in the refrigerator.) Place the chicken in a bowl, add the chicken, and toss to thoroughly coat. Although I often marinate meat in a zipper top bag, I use a bowl for this recipe as I want to be able to easily scrape all the marinade into a saucepan later. Marinate chicken, ideally for a minimum of 3-4 hours or up to all day.
Heat a large skillet or saucepan over medium heat. Add the chicken and all of the sauce. Cook, stirring occasionally, for 7-8 minutes or until chicken is just cooked through.
Sprinkle with sesame seeds and cilantro, if desired.