Chicken With Hot Peanut Butter Sauce Recipe

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Chicken with Hot Peanut Butter Sauce

Danella Lubar

By
@dnlubar

Below are also amounts for serving 2, 3 or 4 people.


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Ingredients

1 tsp
peanut oil
1 1/2 tsp
minced fresh garlic
1 1/2 tsp
minced fresh ginger
1/4 c
chicken broth
2 Tbsp
dry sherry
1 1/2 Tbsp
smooth peanut butter
1 1/2 tsp
soy sauce
1 1/2 tsp
rice wine vinegar
1 1/2 tsp
chinese sesame oil
1 dash(es)
ground pepper
1 dash(es)
crushed red pepper
2 oz
boned and skinned chicken breast, thinkly sliced
3/4 c
vermicelli, cooked hot
1 1/2 tsp
minced scallions

Directions Step-By-Step

1
In small saucepan heat peanut oil over high heat; add garlic and ginger root and sauté briefly, about 30 seconds. Add remaining ingredients except chicken, vermicelli and scallion and bring to a boil. Reduce heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 3 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.
* I used whole wheat spaghetti.
2
Servings 2 servings 3 servings 4 servings
Peanut oil 2 t 1 T 1T + 1 t
Garlic & ginger 1 T each 1 T + 1½ t each 2 T each
Broth ½ cup ¾ cup 1 cup
Sherry ¼ cup 1/3 cup + 2 t ½ cup
Peanut Butter 3 T ¼ cup + 1 ½ t 1/3 cup + 2 t
Soysauce & vinegar 1 T each 1 T + 1 ½ t each 2 T each
Sesame Oil 1 t 1 ½ t 2 t
Ground and crushed pepper Dash each Dash each Dash each or to taste
Chicken 4 oz 6 oz 8 oz
Vermicelli/spaghetti 1 ½ cup 2 ¼ cup 3 cups
Scallions (green onions)1 T 1 T + 1 ½ t 2 T

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian