Peanut Butter Chicken

To contact us Click HERE

Sometimes my brain feels blocked. I have been sitting at my laptop, staring at a blank screen for longer than I care to admit, wracking racking my brain trying to think of an interesting anecdote, or words of wisdom to share. I've got nothing. I did read up on the difference between wracking and racking. So there's that.

I was up in New Jersey all weekend visiting my sister and mom, and had a relaxing few days filled with lots of wine, pumpkin ice cream, good bagels, and great burritos. I intentionally confused a young man at the wine store when I asked him what wine he recommended to accompany hot dogs. I should cut the sarcasm and be nicer to easily flustered wine store clerks. I also bought a deep dish pie plate, and am extremely psyched to make a pie and share it here. Such an exciting life I lead, right?

Let's just move on and talk about this chicken before I bore you to tears. I'm a big fan of peanut butter in savory dishes. I know the ingredients below might seem a little odd (I totally get that combining peanut butter and salsa sounds slightly cray-cray) but they totally work. Best of all, I bet you have at least half of the ingredients on hand already. I am the worst at maintaining a pantry full of staples, and even I only needed to pick up chicken, peanuts, and orange juice to make this amazing dinner happen.

P.S. If this recipe strikes your fancy, you might also like these Thai Peanut Butter Noodles! 

Here's what you'll need:

1/2 cup creamy peanut butter
1 cup medium salsa
2 tablespoons soy sauce
2 tablespoons honey
1/2 cup orange juice
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
2 large chicken breasts, sliced lengthwise into 4 or 5 strips each
2 tablespoons olive oil
Peanuts and green onions, for garnish
Cooked rice, for serving

In a medium bowl, combine the peanut butter, salsa, soy sauce, honey, orange juice, ginger, and curry powder. Set aside.

In a large skillet, heat olive oil over high heat. Add the chicken to the oil, and brown on both sides, but don't cook through. Turn the heat to low, and pour in the sauce. Cover the pan, and cook for 20-30 minutes, stirring occasionally, until the sauce has thickened and reduced, and the chicken is cooked through. 

Serve over rice, sprinkled with peanuts and green onions.

Printer-friendly
Source: Adapted from Kristina Kuzmic