Poultry and Peanut Butter

Chicken Tenders with Peanut Butter Dipping Sauce

Ingredients

• ¼ cup plus 2 tbsp. low sodium soy sauce, divided
• ¼ cup olive oil
• 1 tsp. kosher salt
• 1 tsp. pepper
• 2 (1-pound) packages chicken tenders
• ¾ cup honey
• ½ cup creamy peanut butter
• 2 tbsp. low sodium teriyaki sauce
• Pinch red pepper flakes, optional (this was my addition- I thought the sweet and salty sauce could use a kick)

Instructions

1. In a large bowl, combine ¼ cup soy sauce, olive oil, salt and pepper. Add chicken; cover, and refrigerate for one hour.
2. In a small bowl, whisk together honey, peanut butter, remaining 2 tbsp. soy sauce, and teriyaki sauce.
3. Heat a large grill pan over medium high heat until smoking, about 3 minutes. Remove chicken from marinade, discarding marinade. Cook tenders, turning once, for about 6 minutes per side, or until cooked through. Serve chicken over brown rice with sauce and cucumber relish.

Serves 4

Sesame Cucumber Relish

Ingredients

• 1 large cucumber, seeded and diced
• ¼ cup baby carrots, sliced thin
• 1 green onion (both white and green parts), sliced
• 2 tbsp. rice vinegar
• 1 tsp. agave nectar
• 1 tbsp. sesame seeds

Instructions

1. In a small bowl, combine cucumbers, carrots, onions and rice vinegar. Stir in agave nectar. Cover and chill until ready to serve.
2. Just before serving, stir in sesame seeds

Makes about 2 cups