Sautéed Chicken With Peanut Dipping Sauce

• 4 tablespoons rice vinegar
• 4 teaspoons fresh lime juice
• 3 teaspoons brown sugar
• 4 Kirbys or 2 small regular cucumbers, peeled, halved lengthwise, and sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 1/2 pounds chicken cutlets
• Kosher salt and pepper
• 1 teaspoon Asian chili sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 cup creamy peanut butter

1. Combine 3 tablespoons of the vinegar, 2 teaspoons of the lime juice, 1 teaspoon of the brown sugar, and the cucumbers in a medium bowl. Gently fold in the cilantro and set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Pat the chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to individual plates.
4. Combine the chili sauce, soy sauce, and the remaining vinegar, lime juice, and brown sugar in a bowl. Stir in the peanut butter and 1/4 cup hot water. Spoon into small ramekins or bowls for dipping.
5. Stir the cucumber salad and serve it with the chicken and dipping sauce.
6. Save time by using a prepared peanut dipping sauce (sometimes called satay sauce) in place of the peanut-butter and soy-sauce mixture in the recipe below. You can find it in the international aisle at most supermarkets.

rice vinegar, lime juice, brown sugar, kirbys, fresh cilantro, olive oil, chicken cutlets, kosher salt, asian chili sauce, soy sauce, peanut butter

Taken from www.myrecipes.com/recipe/sauted-chicken-with-peanut-dipping-sauce (may not work)