This sweet, savory and slightly spicy recipe starts with our rich Swanson broth. We combine the broth with ingredients that deliver both flavor and texture. Marinating the chicken in the broth mixture infuses flavor while tenderizing and adding moisture to the chicken. Heat the remaining mixture and serve over the grilled chicken to maximize the flavor. To complete this dish, try serving the chicken and sauce over greens with some shredded carrots and cucumber.
cost per recipe: $15.96
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup creamy peanut butter
cup soy sauce
cup lime juice
tablespoons packed brown sugar
cloves garlic, minced
teaspoon cayenne pepper
teaspoon finely minced fresh ginger root
pounds skinless, boneless chicken breast halves
tablespoon chopped fresh cilantro
Stir the broth, peanut butter, soy sauce, lime juice, brown sugar, garlic, cayenne pepper and ginger in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Remove and reserve 1 1/2 cups broth mixture (you'll be marinating the chicken in what's left in the dish). Add the chicken to the remaining broth mixture and turn to coat. Cover the dish or seal the bag and refrigerate for 1 to 4 hours.
Remove the chicken from the marinade. Discard the marinade.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.
Heat the reserved broth mixture in a 1-quart saucepan. Cook and stir over medium heat for 5 minutes or until the mixture is thickened. Serve the sauce with the chicken. Sprinkle with the cilantro.