Tonight's dinner
Thai Peanut Chicken
I came across this recipe last year, and keep going back to it whenever I'm hungry for something different. One of the things I like about it, is its versatility. You can make this with any combination of meats or veggies and serve it over fried rice, pasta, or yakisoba noodles. The thing that stays the same though, is the amazingly awesome peanut sauce. It's super easy, and you probably have everything you need in the kitchen already! Well, ok, you might need to buy some red chili sauce. Look for it in the Asian foods section of your local supermarket.
Mix together 1 cup peanut butter (I like chunky for this), 1/2 cup soy sauce (I like low sodium to decrease the saltiness), 1/2 cup water, 1/2 teaspoon of garlic powder (or fresh garlic if you are motivated), 2 tablespoons of brown sugar, 1 teaspoon of red chili sauce. Whisk everything until it is smooth and the consistency of pancake batter. If it's too thick, add more water, too thin, add more peanut butter.
Once I have my sauce, I usually will throw my hot chicken in it just before serving and toss it to coat everything. You can also use this sauce to baste chicken with if you are going the grilled chicken on skewers route. Just be careful that you don't heat the sauce too much! If you do, the fats and oils start to separate from the peanut butter, and your creamy peanut sauce turns into an oily chunky mess.
YUMMMMMM
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