Wednesday, August 15, 2012

Chicken with Asian Peanut Sauce

On the heels of my DIY peanut butter post I thought it would be highly appropriate to include a recipe that uses peanut butter! I know there is not a lack of recipes using peanut butter, but this one is so delicious, so easy, and just, plain, different, that I wanted to share it. This is one of the best kept Asian secrets ever. I don't know why its not more popular, and when you take one taste, you will see what I am saying. You might think to yourself, at first, that you are not sure if you should try an Asian peanut butter sauce. TRUST ME. This passes Everybody's Preference Test (also know as EPT-the test all foods must pass to be fed to the family) with flying colors. You could use it with beef or tofu, or even just vegetables. You could also toss it with Asian noodles, or use it on a cabbage salad for an Asian inspired cole slaw. It adds a wonderful dimension to your same old-same old Asian cooking. You will like having this one in your back pocket.

Chicken with Asian Peanut Sauce

For the chicken;
1 lb chicken, cut into bite size pieces
1 Tablespoon Asian sesame oil
1 teaspoon salt
1/2 teaspoon pepper

For the sauce:
1/2 cup creamy peanut butter (homemade works great, if you have it)
1/3 cup water
2 Tablespoons soy sauce
2 Tablespoons rice vinegar
1 Tablespoon honey
1 Tablespoon Asian sesame oil
1 1/2 teaspoons grated fresh ginger (I always buy this brand from the refrigerator section at the grocery store-delicious fresh flavor)
1 medium clove of garlic, minced
1/4 cup cilantro leaves
pinch of cayenne pepper or dash of chili sauce

4 cups steamed broccoli (or vegetable of your choice)
4 cups steamed white rice

thinly sliced green onions for serving

Allow the chicken to marinate for 10-20 minutes, or up to overnight. Quickly fry in a hot saucepan for 3-4 minutes, or until cooked through. Combine sauce ingredients in a blender or food processor. Toss chicken with a little bit of the sauce. Place rice and broccoli on a plate, top with chicken more sauce, and green onions. This can also be served satay style, by skewering the chicken and grilling it, brushing it with the sauce periodically.


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