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Peanut Chicken
Topic Started: Jan 8 2017, 11:16 PM (272 Views)
Sagie
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crotchety

This is technically supposed to be "skewered peanut chicken" but I didn't have skewers.

You'll need:

Chicken breasts. Recipe is for four, I halved it all and made two.
1/2 cup soy sauce
1 tsp ginger
pinch of salt
1/4 cup creamy peanut butter
1 can of coconut milk
1/4 cup brown sugar
2 tbsp red curry paste
rice, for serving. steamed rice or long-grain wild rice both good.

Mix up the soy sauce, ginger, and salt and marinate the chicken in it in a plastic bag for four hours or overnight. Ensure chicken is fully thawed.

When you're ready to cook, make the sauce by adding all remaining ingredients except the rice into a medium saucepan, and cook at medium heat until the sauce is creamy. Set aside to let it cool slightly.

Chicken time. You're meant to grill it, and I did on a little George Foreman, but if that's not an option you can cook it in a frying pan too. Ideally you want to get a good flavorful skin on the outside while getting the chicken cooked on the inside. Use a meat thermometer--if frying in a pan, I recommend using a tenderizer to flatten the chicken out before you marinate (if possible) or at least after it's thawed, so it cooks easier.

Put the chicken on the rice and drizzle it all with the peanut sauce. It's yummy!
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