[CH] recipe help
Chad A Gard (gard@indy.net)
Tue, 19 Dec 2000 12:14:58 -0500
OK, since everyone is slinging recipes arround, I thought I'd ask for some
thoughts on something I made Sunday. I should note that I've been quite
poor for a while, so haven't been to the grocery for about 8 weeks, and it
was too cold this weekend to go, so I was looking for something made
entirely from what I had on hand. The only thing I had semi-fresh were
some seranos I had picked up on the way home from work thursday at a
produce store.
Here's what I made, I'll call it "spicy peanutbutter chicken"
3 boneless skinless chicken brest halves, cut into 1/2" wide slices
1/3 cup peanut butter
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp Red Wine Vinegar
1 Tbsp Olive oil + extra for sauteing chicken
2 tsp Cayenne powder
2 large cloves garlic, minced
4 serano peppers, minced
sesame seeds (perhaps toast them next time?)
Saute the chicken slices until chicken is cooked through, but don't
overcook (nothin' like dry chicken to ruin anything). While chicken is
cooking, combine other ingredients except sesame seeds in small bowl, and
mix together until it's about as smooth as you can get it without melting
the peanut butter.
When chicken is done, lower heat to low, and dump sauce on it. Mix sauce
and chicen together in skillet, making sure to cover each strip of chicken
well. Heat until sauce is smooth, runny, and hot, but not boiling. Add
more Cayenne as needed. sprinkle sesame seeds to cover top of skillet
contents, then stir in.
I made this with a box of "uncle ben's" long grain and wild rice, which
actually went pretty well with it. It takes about 20 minutes for the rice
to finish, which is about how long it takes to make the chicken, including
prepping the peppers and garlic and slicing the chicken. It had a good
flavor, not too hot, not too boring. And it was made nearly entirely with
stuff I would always have on hand (the seranos being the only exception,
and I usually have those handy as they're inexpensive and available most of
the year at a moderately decent quality).
Now, my question. This was very enjoyable, and makes about 3 1/2 servings.
Good for me, since I live alone. But, uppon re-heating, the sauce isn't
very creamy any more. It probably could have been better a bit creamier to
begin with. Does anyone have any suggestions for making it creamier? I
tried adding a bit more olive oil, and water. I thought about milk, but
wondered how it would combine with the peanut butter.
Thoughts?
Chad Gard, CTS KB9WXQ
INCHASE: http://www.inchase.org Co-founder
SCOA: http://www.stormchasersofamerica.org Member #3
INSWA: http://www.insw.org Unit #21