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.
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Recipe: Ginger-Curried Pineapple Chicken

Ginger Curried Pineapple Chicken on StoveMy wife called and told me that she had read that she should eat more curry and ginger and pineapple and less beef… Voilà, I have a new recipe. (photo at left is the main dish cooking)
The Ingredients
1 bag of chicken tenderloins, trimmed
Fresh Ginger (about a ping pong ball sized piece before trimming)
Garlic Powder (was out of fresh – enough to cover the meat in the skillet with a light layer)
Curry Powder (same amount Garlic, but a slightly thicker layer)
dash of Cayenne Pepper
1 tbsp of brown sugar
dash of salt
dash of black pepper
1 small can of Pineapple Chunks
Prep and Cooking
1. Very finely julienne the ginger, then mince about a third of it to go in the rice. Put the julienned ginger in a large skillet with a little Extra Virgin Olive Oil
2. Use the minced ginger and get the rice going (I recommend a rice cooker)
3. Cube the chicken, put it in the skillet, and spread it into an even layer
4. Sprinkle with Garlic powder to create a light layer across the chicken and stir to cover the chicken with the garlic
5. Repeat step 3 with Curry powder, but make the layer of curry thicker
Ginger Curried Pineapple Chicken Over Rice6. Stir in the Cayenne Pepper, Brown Sugar, black pepper and salt
7. Add the can of Pineapple Chunks, stir, cover and simmer, stirring occasionally
8. When the rice is done, the chicken should also be ready
**Note: I served this over rice, as I do many things. An afterthought was sprinkling paprika over the meal to give it a touch of color. I think the flavor came out well with the cayenne pepper balancing the sweetness of the pineapple, but be careful not to add too much pepper as the curry has a bit of spice itself.

Recipe: Not-Quite-Taco Chicken Chili

Crock Pot Taco Chicken Chili over Rice

Before I get to the recipe, I need to give props to the root of this recipe.  A friend of mine on FaceBook posted this link to Gina’s Skinny Recipes Crock Pot Chicken Taco Chili.  I made a couple small changes… for instance, I forgot the taco seasoning packet.
The Ingredients
1 pack of boneless skinless chicken breasts (mine was almost 2 pounds)
1 can kidney beans
1 can black beans
1 can corn (mostly drained)
1 cans of diced tomatoes with green chilies
1 can of diced tomatoes
1 8oz can of tomato sauce
Chili powder1 and 1/4 tablespoon cumin
fresh cilantro (yes, it must be fresh — I hadn’t used fresh before. It is a completely different experience than the flakes out of the bottles)
shredded cheese
sour cream
Prep and Cooking
1.  Mix all the tomatoes, sauce, beans, corn, taco seasoning, cumin, and chili powder in the crock pot.
2.  Place the chicken breasts on top of the mixture
3.  Cook on low for 10 hours or high for 6 hours  (cooking on low, the chicken was done in our crock pot within 7.5 to 8 hours)
4.  30 minutes before ready to eat, take the chicken out, shred it, and mix it back in with the chili
5.  Serve by itself or over rice with sour cream, shredded cheese, and garnish with cilantro
Notes
With the leftovers, I served the chili with cheese and sour cream over a couple potatoes I nuked in the microwave.
I highly recommend hitting Gina’s Skinny Recipes to check out what she’s got.  She also provides Weight Watchers points, calorie, etc. counts for her recipes.  She also has better pictures of the food.
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