From the kitchen of Jaime Barkwell
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.
NOTES
- In photo, I added broccoli slaw, which I did not care for. Cucumbers, however, made a nice accompaniment. -Stephanie