From the kitchen of Jaime Barkwell. The heat of
this spicy peanut sauce can be adjusted by varying
the amount of cayenne.
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.
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
oil for a few minutes to go with the chicken and rice. Cucumbers make
a nice accompaniment. -Stephanie
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