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Indonesian Peanut Chicken



From the kitchen of Jaime Barkwell



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The heat of this spicy peanut sauce can be adjusted by varying the amount of cayenne. Serve over rice.



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.





Comments



In photo, I sauteed minced garlic, broccoli slaw and shredded carrots in a little oil for a few minutes to go with the chicken and rice did not care for my veggie addition. Cucumbers, however, make a nice accompaniment. -Stephanie







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This is a collection of my family's favorite recipes.
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stephanie@familyrecipesandmore.com