Peanut Butter Chicken
This peanut butter chicken recipe was inspired by another post, Foods that Stay Stacked in My Kitchen, where I mentioned peanut butter. Because of its protein and pairing power, peanut butter has become a predictable product in my kitchen. Peanut butter contains about 8 grams of protein on average per serving, and paired with an apple or celery, is the perfect snack.
THE PEANUT BUTTER SAUCE RECIPE
I cut the chicken into grilled chicken-like slices. Then, I added onion, tomatoes, olive oil, and seasoning. I placed the chicken in the oven on 375 for about 1 hour, checking every 20 minutes.
Ingredients:
- 1/2 cup peanut butter
- 1/2 water
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp garlic
- a dash of crushed red pepper to taste
I added all the ingredients above, and I stirred using the spoon you see below, not a blender. The photo isn’t appetizing, but it’s good and tasty. Once I mixed it, I put the mixture to the side to allow the ingredients to create synergy and bold flavor.
In the meantime, I cleaned, cut, and sliced carrots, broccoli, and asparagus as preparation to steam them. I did not steam veggies all at once. I ate the leftovers raw.
Once the chicken was done, I turned off the oven. Then, I poured the peanut butter chicken sauce into the same dish as the meat, and mixed well. After that, I placed the dish back in the oven for about 10 minutes to allow the sauce and chicken to set. Viola!
Oh yeah, I made rice too.
I hope you enjoy.
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