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Thai Peanut Sauce with Chicken

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  • Yield: 6 to 8 servings
  • Prep Time:  5 minutes
  • Cook Time: 15 minutes
  • Marinate Time: 15+ minutes


  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup soy sauce
  • 1/2 cup peanut butter
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • OR 3/4 teaspoon fresh minced ginger
  • 2 pound s boneless skinless chicken breasts


  • Stir together all ingredients except chicken. (Tip: Warm mixture in microwave for 30 seconds for easier stirring.)
  • Pour half of sauce over chicken. Cover and marinate at least 15 minutes (or longer in refrigerator). Drain and discard marinade when ready to cook.
  • Heat remaining half of sauce in microwave for 1 to 2 minutes until bubbling slightly using 1-quart bowl or measuring cup.
  • Broil or grill chicken at 400°F for 5 to 7 minutes per side, or until juices run clear and center is no longer pink.
  • Drizzle reserved sauce over cooked chicken.
  • Serving Suggestion: Top with chopped peanuts and minced green onion.

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