Spicy Shredded Chicken

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  • 1 1/3 cups canned chicken broth
  • 2 pounds boneless, skinless chicken breast halves
  • 1/4 cup smooth peanut butter
  • 1/4 cup TABASCO® brand Soy Sauce
  • 3 tablespoons white wine vinegar
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon sugar
  • Cucumber slices or lettuce leaves (optional)
  • Red pepper strips or green onion curls (optional)


Bring chicken broth to a boil in a large skillet. Add chicken and simmer 5 to 7 minutes on each side until no longer pink inside. Remove chicken and let cool. Shred chicken. Reserve broth.

Combine peanut butter, TABASCO® Soy Sauce, 1/4 cup of the reserved broth, vinegar, sesame oil, TABASCO® Original Red Sauce, and sugar in a medium bowl and mix well. Add chicken and toss to coat. Cover and chill.

Serve on a bed of cucumber or lettuce and garnish with pepper strips or green onion, if desired.

Makes 6 servings.

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