![\"peanut](\"https:\/\/wp-media.patheos.com\/blogs\/sites\/533\/2015\/11\/peanut-sauce-SF.jpg\")
<\/a><\/p>\n\u00a0<\/p>\n
Looks nasty, doesn\u2019t it? \u00a0But it tastes better than it looks.<\/p>\n
This is \u201cpeanut chicken stir-fry\u201d as it\u2019s titled in the cookbook, though what I describe below is simplified and adjusted for the plain tastes of the family.<\/p>\n
The basics:<\/p>\n
1 pound chicken breasts or thighs, cubed\/cut-up<\/p>\n
1 16-oz bag of frozen broccoli<\/p>\n
Sauce:<\/p>\n
1\/4 cup peanut butter<\/p>\n
1\/2 cup water<\/p>\n
1 tablespoon brown sugar<\/p>\n
1\/4 \u2013 1\/2 teaspoon garlic powder (or 2-3 garlic cloves, in which case, fry briefly\u00a0before the chicken)<\/p>\n
3 tablespoons soy sauce<\/p>\n
thickener: \u00a01 tablespoon cornstarch + 1 tablespoon water<\/p>\n
Cook chicken in skillet, until no longer pink, draining off\/reserving juices as needed (I used the juices in place of part of the water of the sauce). \u00a0Then add broccoli and cook until done to your family\u2019s tastes. \u00a0(The original recipe asks for fresh broccoli and says to cook to \u201ccrisp-tender\u201d \u2014 we cook \u2019til tender-tender.) \u00a0Combine sauce ingredients and add to skillet, and stir \u2019til sauce is smooth. \u00a0Then add cornstarch\/water mixture and cook \u2019til thickened. \u00a0Serve with rice or noodles.<\/p>\n
The picture in the cookbook looks lovely; mine looks like mush. \u00a0But we liked the taste.<\/p>\n
Second recipe<\/strong> (no picture, but it would look about the same sort of mush) and secret ingredient:<\/p>\nChicken chop suey<\/p>\n
Again:<\/p>\n
chicken breast or thighs, cut up<\/p>\n
16 oz bag of veggies, e.g., \u201cstir-fry vegetables\u201d<\/p>\n
Sauce:<\/p>\n
1\/4 cup soy sauce<\/p>\n
2 tsp brown sugar<\/p>\n
1 tbsp sesame oil<\/p>\n
1 tbsp cornstarch<\/p>\n
1 cup chicken stock (which means, in these parts, water + 1 tsp powder)<\/p>\n
1\/2 tsp garlic powder<\/p>\n
Cook chicken \u2019til no longer pink, add veggies, cook \u2019til done. \u00a0(I hesitate to say \u201cstir-fry\u201d because this is a skillet, and not following any proper \u201cstir-fry\u201d techniques.)<\/p>\n
Mix all sauce ingredients, add to pan, cook \u2019til sauce is thickened.<\/p>\n
Secret ingredient<\/strong>: \u00a0I made this recipe multiple times and always thought it was kind of bland until I discovered that there are two kinds of sesame oil. \u00a0There\u2019s the sort sold in the \u201coil\u201d section of the supermarket, next to the other fancy oils like grapeseed oil, which is nothing to write home about, and there\u2019s the sort sold in the Asian foods section, which imparts the flavor that makes this dish work and actually taste respectably like something \u201cChinese.\u201d<\/p>\nSo there you go \u2014 for your weekly meal-planning.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
\u00a0 Looks nasty, doesn\u2019t it? \u00a0But it tastes better than it looks. This is \u201cpeanut chicken stir-fry\u201d as it\u2019s titled in the cookbook, though what I describe below is simplified and adjusted for the plain tastes of the family. The basics: 1 pound chicken breasts or thighs, cubed\/cut-up 1 16-oz bag of frozen broccoli Sauce: […]<\/p>\n","protected":false},"author":2209,"featured_media":3180,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68,160],"class_list":["post-3179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-cookingbaking","tag-recipes"],"yoast_head":"\n
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