Thai Chicken Whites, Spicy Honey Peanut Butter Sauce

Thai Chicken Whites, Spicy Honey Peanut Butter Sauce [or broiler]

Comments: Chicken whites can also be broiled.
Servings: 4
Ingredients Preparation

4 chicken whites
Boiled rice or pasta noodles, to serve

Marinade

2 tablespoons [30 mL] corn oil
2 tablespoons [30 mL] freshly chopped coriander or parsley
2 tablespoons [30 mL] freshly grated ginger
1 tablespoon [15 mL] honey
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper
2 cloves garlic, finely chopped

Spicy Honey Peanut Butter Sauce

2 tablespoons [30 mL] corn oil
1/2 cup [125 mL] finely chopped onion
2 cloves garlic, chopped
1 cup [250 mL] corn syrup
1/4 cup [60 mL] soy sauce
1/2 teaspoon [2.5 mL], or less, red pepper flakes
1 teaspoon [5 mL] freshly chopped ginger
1 tablespoon [15 mL] honey
3 tablespoons [45 mL] cider or balsamic vinegar
2 tablespoons [30 mL] peanut butter



Mix together all marinade ingredients into a shallow baking dish.
Add, chicken whites, turn over to coat with marinade.
Leave to marinate, at room temperature for 30 minutes and even longer refrigerated, turning chicken whites from time to time.
Meanwhile, prepare spicy honey peanut butter sauce.
Preheat barbecue to high intensity.
Grill drained chicken whites over hot charcoals, 6 inches [15 cm] from heat, for 10 minutes or until done.
Serve chicken whites over hot boiled rice or pasta, coated with peanut sauce.

Spicy Honey Peanut Butter Sauce

Into a casserole, heat corn oil over medium heat.
Soften together chopped onion and garlic into hot oil until onion is translucent, for about 5 minutes.
Mix in corn syrup, soy sauce, pepper flakes, freshly chopped ginger, honey and cider or balsamic vinegar.
Bring to a boil.
Take away from heat before stirring in peanut butter, until melted.