[CHICKEN]: Chicken & Natty PB spicy sauce
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[CHICKEN]: Chicken & Natty PB spicy sauce within the
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Excerpt: Loosely based on a Thai peanut sauce, but healthier without the coconut milk (damn) or brown sugar (damn).
2 chicken breasts
vegetables like: asparagus, broccoli, onions, bell peppers, snow peas
1 clove garlic
2 tsp crushed chili flakes or cayenne
2 Tbsp natty peanut butter
1 Tbsp vinegar (rice wine or white)
1 Tbsp soy sauce
1/2 cup water
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[CHICKEN]: Chicken & Natty PB spicy sauce
Loosely based on a Thai peanut sauce, but healthier without the coconut milk (damn) or brown sugar (damn).
2 chicken breasts
vegetables like: asparagus, broccoli, onions, bell peppers, snow peas
1 clove garlic
2 tsp crushed chili flakes or cayenne
2 Tbsp natty peanut butter
1 Tbsp vinegar (rice wine or white)
1 Tbsp soy sauce
1/2 cup water
1/4 cup milk (optional)
Grill / bake / or saute chicken breasts.
Saute vegetables in olive oil or no-stick spray. When cooked, add chicken and minced garlic. Add equal amount of ginger if you have it. After 2 minutes of cooking garlic, mix sauce in the pan: peanut butter, vinegar, soy, and water.
Stir together and cook to desired thickness. Add milk if desired for creaminess. Adjust sourness / saltiness to your own taste... but basically it is chicken breast, natty peanut butter, and seasonings for taste. Damn good!
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Excellent!
I have something similar....
Peanut-Sesame Noodles
- 3 tablespoons smooth peanut butter
- 2 1/2 tablespoons Asian (aka toasted) sesame oil
- 1 tablespoon soy sauce
- 1/4 cup water
- 2 teaspoons minced garlic
- 2 teaspoons fresh ginger pulp
- 2 teaspoons rice wine vinegar
- 1 teaspoon brown or white sugar
- 1/4 teaspoons Asian chili paste or dried hot red pepper flakes
- pinch of salt
- 3 tablespoons chopped scallion
- 12 ounces egg noodles, or pasta of choice
In a food processor or blender, purée together all of the ingredients for the sauce, except for the scallion, and a 1/2 tablespoon of the sesame oil. In a kettle of salted, boiling water, cook the noodles until they're as al dente or as yielding as you prefer, drain them in a collander, rinse them in cold water, then drain them again completely.
Dress the noodles in a bowl with the sauce, and remaining 1/2 tablespoon of sesame oil. Sprinkle them with the scallion, and serve cold.
Serves 6-8 as an appetizer, 4 as a main course.
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Yea, that's the real deal! Delicious... I tend to post recipes here that are simple-- made with things everyone should have in their cupboards... and I try and leave out anything even slightly decadent like the brown sugar or noodles. But yea, that is the good stuff.. thanks!
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Good Broly
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Thanks!! Thai food returns!! And I love natty PB1
Recipes like this are greatly appreciated!
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It does sound good. Something different too.....
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