From the kitchen of Jaime Barkwell.  The heat of
this spicy peanut sauce can be adjusted by varying
the amount of cayenne.  
Sprinkle boneless, skinless chicken breasts with
salt & pepper.
In a large pan, heat:  2 Tbsp oil
Brown chicken.
Cover & cook on low until juices run clear.
Wrap chicken in foil.  Set aside.

In same pan, sauté:
1/2 large onion, chopped
On LOW, add:
1/2 c peanut butter
If the pan is too hot, the p.b. will separate.  It will
taste fine, but look bad.

Stir in:
1/4 c Kikkoman brand Thai Chili Sauce
1/4 tsp cayenne*
increase for more heat,
decrease for less

Gradually stir in:
1/2 - 1 c water
I don't measure the water.  Start with a 1/2 c, stir to
incorporate.  Add more a little at a time until desired
consistency.
Simmer on low for 10 minutes.
Add chicken.

Serve over cooked
white rice.
I sauteed minced garlic, broccoli slaw and shredded carrots in a little
oil for a few minutes to go with the chicken and rice. Cucumbers make
a nice accompaniment.                         -Stephanie
"Act as if what you do makes a
difference.  It does."
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC
Indonesian Peanut Chicken