Friday, April 8, 2011

Spicy Peanut Butter Chicken

I am not sure where this recipe came from.  I got it at the beginning of 2010 when I was on a kick to have try one new dish a week.  That lasted all of maybe 2 weeks?  I am NOT good with my resolutions.  That was the one and only time I made this.  I was not a fan and threw it in the back of my recipe box.  My children on the other hand have been begging for this repeatedly.  Reluctantly I made it again today to not hear the begging. 

I won't bore you with ALOT of pictures of each step, but I will share one of the finished product and the other of my 2 favorite ingredients in the dish.

The recipe calls for an inch of Ginger.  i HATE peeling and grating it and found this GREAT product at my local Meijer store.  A quick 2 squeezes and I thought that was plenty for the dish.  I also used jarred minced Garlic where it called for garlic and i LOVE the 'rooster' chili sauce!  I just had to take a picture of it!  I will say also, that I didn't follow measurements exactly this time.  I just kinda eyeballed it and went from there. 

With all that being said, here's the recipe:

Spicy Peanut Chicken


1 cup brown or white rice made to package directions
3 tablespoons vegetable oil or other high temperature cooking oil
1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces
1 red bell pepper, diced into 1/2 inch pieces
Salt and pepper
1 inch ginger root, grated or minced
4 cloves garlic, finely chopped
1/4 cup creamy peanut butter or reduced sugar peanut butter
1/4 cup Tamari sauce or reduced sodium soy sauce
1/2 cup chicken stock
1 tablespoon chili paste
2 teaspoons toasted sesame oil
1 8-ounce can sliced water chestnuts, drained
1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
1 cup unsalted, dry roasted peanuts

Yields: Serves 4


Start brown or white rice and 10 minutes before it is done begin your stir fry.  Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce. Serve over rice.

I served this with some steamed broccoli and cauliflower that I tossed with a little lemon juice.

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