Monday, September 8, 2008

Creamy Peanut Chicken

This is a great way to introduce people to ethnic flavors; inspired by the Thai use of unsweetened peanut butter, this chicken dish is served over rice and is AMAZING. My children INHALED it--really, they did. I couldn't keep their plates full. It's a freezer meal (even better!), and works especially well when tripled because the ingredients are used up more efficiently. If you choose to triple it, simply divide it between three different sets of bags and freeze.

Recipe from Meals for a Month

  • 2 pounds boneless, skinless chicken thighs
  • 1 onion, chopped
  • 2 T. olive oil
  • 2 c. chicken broth
  • 1/2 c. peanut butter (I used natural, unsweetened)
  • 2 T. soy sauce
  • 1/2 c. evaporated milk
  • 1/2 t. salt
  • 1/8 t. pepper
  • 2 T. lemon juice
  • 2 T. honey
  • 1/2 c. chopped peanuts (I used unsalted, dry roasted)

  1. Freeze chicken for 1 hour so it's easier to slice. Then cut chicken into 1-inch strips and refrigerate. In heavy skillet, saute onion in olive oil until crisp-tender. Cool in refrigerator. When cool, place chicken strips and sauteed onion in zipper-lock bags and place in freezer.
  2. In medium bowl, combine chicken broth, peanut butter, soy sauce, evaporated milk, salt, pepper, lemon juice, and honey and mix well to blend. Pour into another zipper-lock bag and attach to chicken along with small bag of chopped peanuts. Label bags and freeze.
  3. To thaw and reheat: Thaw all bags overnight in refrigerator. Heat 2 tablespoons olive oil in heavy skillet. Add chicken mixture and cook, stirring frequently, for 7 to 8 minutes. Add sauce mixture and bring to a boil. Simmer chicken and sauce for 10 to 20 minutes, until chicken is thoroughly cooked, stirring frequently. Sprinkle dish with copped peanuts and serve (I serve it over brown rice).
  4. To cook without freezing: just follow cooking directions without going to the trouble of chilling everything and placing in ziploc bags!
Serves 4-6

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