Saturday, October 30, 2010

Thai Peanut Chicken

Ahhhhhhhh it has been a while since I cooked and blogged! I have been quite busy with a new job but now that everything is settling down and the transition is going well, I'm finding myself in the kitchen again! YEAH! My kitchen is going to get busy this holiday season.

While I was watching the SF Giants play the World Series, I took out 2 lbs of chicken breast and decided to prepare something different for dinner. Of course, I had to wait until the game is over so I can concentrate in the kitchen. Something new, spicy, different and it must be a type of dish I've never cooked before. I browsed online and saw a few interesting dish. One dish that caught my attention has peanut butter! I read all the ingredients and checked my what I have in the kitchen. Well, sure enough, I have everything!


2 lbs breast diced chicken breast
3 tablespoons fresh garlic (minced)
1 ½ tablespoons fresh ginger (minced)
oil (for cooking)
1 red bell pepper (sliced)
1/3 cup dry roasted peanuts
3 cups of chopped cabbage

6 tablespoons soy sauce
4 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
2 teaspoon sesame oil
2 teaspoons brown sugar
1/2 teaspoon cayenne pepper (or more to your taste)
1/2 cup water


To make the peanut sauce – In a bowl mix soy sauce, peanut butter. Add white wine vinegar, sesame oil, brown sugar and cayenne pepper. Mix well and set aside.

In a large skillet heat oil. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside (about 5 minutes). Remove from pan and set aside. Add a tiny bit more oil to the pan and stir fry red bell peppers and green onions for about 2 minutes or until they have reached desired tenderness. Remove from pan and set aside.Over medium heat add the peanut sauce mixture to the pan. Heat while stirring constantly. When sauce mixture starts to bubble add ¼ cup of water and mix well to thin it out a bit. In a large serving dish add chicken, green onions, red bell pepper, and roasted peanuts. Add sauce and mix well. Serve with white rice.

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