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1/26/2015 4:05:04 PM -
Minx's "Make-It Monday" Picture Recipe: Spicy Peanut Butter Chicken!!

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Spicy Peanut Butter Chicken

I really love peanut butter. I also love recipes that are sweet and savory. Even better, I love clean food that tastes like I shouldn’t be eating it (as well as food that I actually shouldn’t be eating, but that’s off topic). I’ve been searching for a peanut butter recipe that wouldn’t kill me on sodium, isn’t loaded with tons of calories, and was easy to make.

After trying Martha Stewart and Rachel Ray and Taste of Home and Food Network with “meh” results, I started picking out the things I liked best about each, and made my own conglomeration. This saucy treat has ginger, soy sauce, rice vinegar, and tons of chunky peanut butter. You will love it. And if you don’t, make it anyway. Someone else will eat it.

You Will Need:

*2lbs Chicken, sliced into tenders or cubed

*1 ½ c Chunky Peanut Butter
(I used Natural, but if it doesn’t matter to you, well, then… it doesn’t matter, does it?)

*2 Cups Water

* ¼ c Low Sodium Soy Sauce
**I messed up on this in the first few recipes. If you don’t use low sodium, the recipe is just too salty. I mean, like, salt-herring-salty. Ugh. The originals actually called for ½ c of regular soy sauce, but I couldn’t even do that with the low sodium. Try it if you must, but I’d give a dollar to see you actually eat it…)

*2 TBS Sriracha OR Korean Chili Garlic Paste *Take it easy on this; the more you simmer the sauce, the hotter those chili flakes get. Too much will burn the mouth right off your face…)

*2 TBS Rice Wine Vinegar

*1 TBS Grated Ginger

*1 Clove Minced Garlic

*1 TBS Brown Sugar
(I used Brown Sugar
Blend Splenda)

*1 TBS Cornstarch + 3 TBS Cold Water

*Sliced Green Onions to taste

This One’s A No-Brainer…

I’m sparing you the pictures of browning the chicken. Pour a dab of oil in your pan, and get ‘er done. I like to get my chicken a bit crispy on the outsides, so I use coconut oil and medium-high heat to brown, then turn it down and cook for several minutes with the lid on. It should be almost done when we add in our sauce.

While the chicken’s working, let’s throw together our one-pot Peanut Butter Sauce. Just toss all of the ingredients except the cornstarch and green onions into a small saucepan, and bring it to a low boil.

So, for a second, this is gonna look really gross. Like, “Oh no… I just messed it up bad” gross. But have no fear. Just keep stirring; it’ll melt and mix once it starts to bubble.


Don’t boil it long; add in your cornstarch and cold water, boil for thirty seconds or so, and add the sauce to your chicken pan. Stir everything around real good to get it evenly mixed, and let the sauce and chicken simmer together for a few minutes…


Sprinkle with your thinly sliced green onions and let stand a few minutes. Serve over rice noodles, brown or jasmine rice, or just eat it by itself (like I did for lunch today).


Thanks for reading, and
As Always, Your Feedback Is Appreciated & Encouraged... Send It To Me HERE!

Peanut Butter... The Addiction Is REAL!!,
Hannah Johnson

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