Chicken with Peanut Sauce
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Ingredients
- 1/2 cup water
- 2 tablespoons creamy peanut butter
- 4 teaspoons white wine vinegar
- 4 teaspoons reduced-sodium soy sauce
- Dash crushed red pepper flakes
- 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
- 4 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons canola oil
- 1 cup hot cooked rice
- Thinly sliced green onions, optional
Reviews
This recipe was good but I tweaked it with the addition of sweet chili sauce and increased peanut butter to 1/3 c. I like it super peanuty!
Seemed like something was missing... Didn't like it at all
This is very good recipe. I will be making it again. Highly recommend it.
I have never tasted a peanut sauce chicken before, so I was intrigued. It took me less than 10 min to look up the recipe and have it on the table. I have nothing to compare to, but when my husband tried it his first word was "Good!" I did omit the pepper flakes as I do not tolerate much "heat". And, I think when I spashed in the vinegar, I may have gotten a bit extra. I left the chicken breast whole (I missed the part in the recipe that said to cut into strips. I did add 1 tsp honey to tweak to my taste (and maybe to offset the extra vinegar). I will be making this again, soon- I enjoyed it very much.
Yummy alternative to boring old chicken! Leave out the hot pepper for kids or those who don't like spice.
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