Chicken of some sort is eaten 345 days out of the year in the house. It’s an easy, sometimes affordable lean protein. We attempt to eat a better form of the bird and normally we get it pretty cheap – a benefit to living in chicken country and we have no choice but to eat local when it comes to chicken.
I have really one go to way of cooking chicken sans grill. I’ll save that for another post. Today though, I stick to a quick protein packed sauce we love with our bird. That’s the Peanut Butter Greek Yogurt sauce. Full disclosure, I don’t like either Greek Yogurt nor do I enjoy PB, but since the wife and kids eat it a gallon of them each a week it goes into heavy roation.
The sauce ends up almost like a soup and I’m sure I could get away serving it as such, but here it is.
Peanut Butter and Greek Yogurt Sauce
1 Cup Plain Greek Yogurt
1/4 Cup PB
2 tbsp Low Sodium Soy Sauce
1/2 tsp minced ginger
about 1/2 Cup Chicken Broth (I use the broth from the chicken I just cooked but it’s no problem to use it from the can.
I use an immersion blender to get it to a really smooth consistancy and coat the chicken with it. Good stuff. Good health!
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