Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips.

Ingredients

4 serv.

chicken broth↗1 can
(13 3/4 ounce)
boneless skinless chicken breasts↗2 lbs
peanut butter↗1⁄4 cup
low sodium soy sauce↗1⁄4
rice wine vinegar↗3 tablespoons
sesame oil↗1 tablespoon
Tabasco sauce↗1 1⁄2 teaspoons

Step-by-step instructions

1
In large skillet bring broth to a boil. add chicken breasts. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve 1/4 cup chicken broth.
2
In medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, and Tabasco sauce. Add chicken to sauce and toss to coat.

Source: food.com

Original recipe ↗

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