Chicken with Peanut Sauce

​1 tablespoon finely grated fresh ginger
2 tablespoons sesame oil, divided
1 tablespoon honey
1 tablespoon curry powder
1 tablespoon Asian chili-garlic sauce
4 boneless, skinless chicken breasts
1 can (14 ounces) reduced-sodium chicken broth
¼ cup rice vinegar
2/3 cup peanut butter
2 tablespoons reduced-sodium soy sauce
hot cooked rice
2 green onions, sliced
 
1. In a zip top bag, combine ginger, 1 tablespoon sesame oil, honey, curry powder, and chili-garlic sauce. Slice chicken into thin strips, add to bag and shake to coat. Refrigerate for several hours.
 
2. Heat a nonstick skillet over medium-high; when hot, add chicken with marinade and quickly spread in an even layer. Allow to cook undisturbed for 2 minutes to sear, then turn chicken and sear remaining side.
 
3. Push chicken to sides of pan and add remaining sesame oil, broth, vinegar, peanut butter, and soy sauce to center of skillet. Stir well to combine. When sauce ingredients are well combined, stir in chicken to coat and bring to a boil. Reduce heat to medium-low and simmer until sauce is thickened and chicken is cooked through, about 10 minutes.  Serve over rice and garnished with green onion.
 
Revised November 2017