Recipe: Peanut Butter Chicken

Peanut Butter Chicken over RiceWanted to finish up the reduced fat peanut butter I’d been using to make the kids’ lunches because it is difficult to spread -it rips up the bread.  I decided to make Peanut Butter Chicken.  Hit the Web real quick to see what other ingredients are used and went from there based on a couple recipes.
The Ingredients
1 small package of chicken tenderloins
2/3 to 3/4 Cup of Peanut Butter
Fresh Ginger (about the size of a large marble – a little for the rice, a little for the peanut sauce)
Fresh Garlic, minced (1 clove for sauteing the chicken, 2 cloves for the sauce, 1 clove for the rice)
1/2 Onion, finely minced (1/3 for sauteing the chicken, 1/3 for the sauce, 1/3 for the rice)
dash of Cayenne Pepper
Brown sugar (didn’t measure – probably about a cup)
2 Tsp Soy Sauce
2 Tsp Vegetable Oil
1 Cup of water
1 Bag of frozen Broccoli
Olive Oil
Prep and Cooking
1. Prep and start the rice (in a rice cooker) with the ginger, garlic and onion mixed in
2. Saute the chicken tenderloins (cubed) in a skillet with a little Extra Virgin Olive Oil, garlic, onion, and a littlebrown sugar
3. In a sauce pan, over medium heat, mix the peanut butter, soy sauce, vegetable oil, water, ginger, garlic, onion, and cayenne pepper and most of the brown sugar
4. Once everything is melted and blended into a smooth sauce, keep it very low to prevent burning
5. When the rice starts to get close to done, steam the broccoli
6. Drain the chicken skillet of any liquid that hasn’t cooked off
7. Drain the broccoli (if steamed on the stove) and then mix into the chicken
8. Pour the peanut sauce over the chicken and broccoli and stir well
9. Serve over the rice
**Note: I probably used a bit more peanut butter than I needed -the sauce started to get a little thick as it cooled. Also, it had a flavor that I can’t quite place -the ginger, I think- that was a little overpowering. Overall, though, it was a good first shot at Peanut Butter Chicken.

2 Responses

  1. Who would have suspected that Lorwynd, in addition to being a master swordsman, was a world-class gourmet chef.

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