From the kitchen of Jaime Barkwell. The heat of
this spicy peanut sauce can be adjusted by varying
the amount of cayenne. 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.
this spicy peanut sauce can be adjusted by varying
the amount of cayenne. 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.
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
Simmer on low for 10 minutes.
Add chicken.
Serve over cooked white rice.
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
Simmer on low for 10 minutes.
Add chicken.
Serve over cooked white rice.
I put a twist on Jaime's recipe. I add cooked
broccoli and peas, and stir it all up, as shown
above. -Stephanie
broccoli and peas, and stir it all up, as shown
above. -Stephanie
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