HACKED CHICKEN

HACKED CHICKEN

1 can (13-3/4-oz) chicken broth
2 Lbs. boneless, skinless, chicken breast
¼ cup creamy peanut butter
¼ cup soy sauce
3 Tbsp. wine vinegar
2 Tbsp. sesame oil
1-1/2 tsp. Tabasco sauce
1 tsp. sugar
Cucumber slices or lettuce leaves
Red pepper strips

In a large skillet bring broth to a boil; add chicken breast. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve ¼ cup chicken broth.

In a medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, Tabasco sauce, and sugar. Add chicken to sauce and toss to coat. Cover; refrigerate at least 1 hour. Serve on bed of cucumber slices or lettuce leaves. Garnish with red pepper strips.

Yield: 6-8 servings.