Frugal Gourmet: Peanut Butter Thai Chicken
This recipe serves two and takes about 30 minutes to make.
If you want to get really fancy, add the chicken to a lettuce wrap for a meal that’s delicious, quick, healthy, and most importantly: cheap.
1.Combine peanut butter, lime, soy sauce, garlic, red pepper flakes, cilantro, cashews, and ginger (if using) in a food processor or a bowl. The sauce should have a thick consistency that's a bit more fluid than peanut butter since you want the sauce to cling to the chicken.
2.Put a couple of tablespoons of the mixture in a container and set aside. This will be used later as a dip.
3.Cut chicken breast into slices and mix with remaining sauce. Make sure sauce evenly coats the chicken.
4.Heat up frying pan with a thin layer of vegetable oil. Add chicken and cook through (approx. 10-12 minutes).
5.Use peanut butter sauce that was put aside as dip.
6.Serve with noodles or salad. Enjoy!
Here's a tip: make sure you make enough for leftovers for lunch the next day. Trust me, it's that good.
PEANUT BUTTER CHICKEN OVER RICE
Fried chicken, approximately 1/2 cut in pieces
1 1/2 tbsp. peanut butter
1/2 sm. onion, diced
1 sm. tomato, diced
1 tbsp. butter
1 tbsp. oil
2 c. rice, cooked
1 c. hot water
Melt butter and oil into saucepan. Saute onion and tomato until soft and 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice.
Peanut Butter Chicken
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa."
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 medium onion, sliced
7 fresh mushrooms, sliced
1/8 teaspoon red pepper flakes
1 (14.5 ounce) can diced tomatoes with juice
3/4 cup chicken stock
3/4 cup smooth peanut butter
salt and pepper to taste
1 Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
2 Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
PEANUT BUTTER CHICKEN
1/2 c. peanut oil
1 (3 1/2 lb.) chicken, cut
into 8 pieces
2 c. chopped onions
1/2 teaspoon dill (optional)
1/2 c. creamy peanut butter
1/4 tsp. cayenne pepper
2 c. water
Heat oil in heavy skillet over medium-high heat. Add
chicken and cook until browned and tender (about 25 minutes).
Transfer chicken to platter. Pour off all but 2 tablespoons
drippings. Add onions to same skillet and cook until soft
(about 5 minutes). Stir in peanut butter, cayenne pepper, dill and
salt. Gradually mix water in. Return chicken to pan. Simmer
until sauce thickens slightly. Transfer to serving platter.
Garnish with chopped peanuts. Serve with rice and fried
bananas. Serves 4 to 6.