15 Oct, 2010
Will they eat it: peanut butter and chicken
Posted by andrea tomkins in: Recipes and Food
The kids like peanut butter. And they like chicken. So what could they possibly not like about chicken in an Asian-inspired peanutty sauce?
Plenty, it seems.
*sigh*
Here’s what my dinner looked like before it was devoured (by me):
It may not look like much, but it was deeelicious.
I don’t care what my kids say. This recipe is a keeper. I don’t care if my kids pushed the chicken around their plates and ate a 1.5 cm piece (total) of chicken. I would gladly make this again. I’m sure it will grow on them. Also, it made great leftovers for lunch the next day.
This recipe is adapted from the Joy of Cooking.
You will need:
- 3 bone-in chicken breasts
- 1/4 cup natural (a.k.a. sugar-free) peanut butter
- 2-3 tablespoons of sesame oil
- 2 1/2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 3 teaspoons peeled and finely chopped fresh ginger
- 1 teaspoon sugar
- 1 scallion, finely chopped
- hot pepper flakes/sauce (optional)
Bring a large pot of water to boil and drop in the chicken. Boil about 10 minutes until the chicken is no longer pink inside. Remove and let cool.
Grab a medium-sized bowl and combine the peanut butter and enough of the sesame oil to make it smooth and liquidy. Add the soy sauce, vinegar, sugar, ginger, and scallion (don’t forget to leave a bit of it to sprinkle on top at the afterwards).
Remove the bones from the cooled chicken. Using your fingers – or two forks would work too – tear the chicken along the grain into bite-sized chunks. Place in a bowl and mix thoroughly with the peanut sauce. (This part can be made the day before it’s served!)
I served it (warmish – not hot) with vermicelli noodles and sliced cucumbers (as per photo). Oh, it was so good. Let me know if you try it, and what your kids think.
Next recipe is for a fish we’ve never eaten before: tilapia.
