Ingredients

The following ingredients have 6 Servings
  • 1 lemon
  • 1/2 cup, plus 1/4 cup soy sauce
  • 3 cloves of chopped garlic
  • 2 pounds of chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup peanut butter (chunky or smooth)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups whole milk
  • 1 tablespoon sugar
  • 1-2 teaspoons Sriracha
  • Serve with Linguine or Buckwheat Noodles

Instruction

  • First, marinate the chicken. Squeeze the juice from the lemon, and combine with 1/2 cup soy sauce and the chopped garlic. Pour over the chicken breasts and let marinate for 20-30 minutes. Do not marinate for longer than 30 minutes because the chicken will get too salty.
  • Preheat the oven to 300 degrees. Pour a tablespoon of olive oil into a frying pan. Over high heat add the chicken breasts to the pan quickly searing each one. It will take 1-2 minutes a side. Once the chicken is browned, put it on a baking sheet and into the oven. Cook for 40 minutes or until done.
  • Over low heat melt 2 tablespoons butter in a saucepan. Then add 2 tablespoons flour and mix together. Add the peanut butter. Make sure that the burner is set to low, and be careful not to heat the peanut butter too much or it will separate. Once the peanut butter is melted, add the whole milk, 1/4 cup soy sauce, and the sugar. Stir together.
  • Increase the heat of the burner to medium and bring the sauce to a slow boil. Stir constantly as the sauce thickens. After about a minute of boiling the sauce will become nice and thick. Then add sriracha or hot sauce to taste. Reduce the heat of the burner to low and keep the sauce warm while the chicken cooks.
  • Prepare the pasta and serve the chicken with pasta topping both with the hot sauce.