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
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.
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
Simmer on low for 10 minutes.
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
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