Ingredients

4 170g boneless skinless chicken breasts, cut into 2-inch pieces
1 cup reduced-sodium chicken broth
4 1-inch slices ginger
2 cloves garlic, smashed
1/3 cup Mayver’s Smooth Organic Peanut Butter
4 tsp lime juice
2 tsp sugar
2 tsp hot sauce.
1/2 tsp Asian fish sauce
2 tbsp chopped lime wedges

Method

Simmer chicken in broth with ginger and garlic, in a deep 10-inch heavy skillet, covered, until just cooked through, 8 to 10 minutes, skimming off any foam.

Transfer chicken to a bowl with tongs and keep warm. Boil broth until reduced to about 2/3 cup. Transfer ginger and garlic to a blender with remaining ingredients except cilantro.

Pour cooking liquid through a fine mesh sieve into blender and add any accumulate juice from chicken, then blend until sauce is smooth. Season with salt to taste. Pour sauce over chicken and sprinkle with cilantro.