Spicy Peanut Chicken
Below is one of my favorite recipes. The first time my wife and I made this recipe together I didn’t think I was going to like it. The combination of peanut butter with hot peppers seemed odd to me. I am so glad I gave it a try; this is one of my all time favorite recipes. Give it a try and let me know what you think.
1 pound of chicken cubed (thighs and drumsticks are very good in this)
1 ½ cups peanut butter (creamy or chunky whichever you prefer)
½ box of spaghetti
1 cup of peas (optional)
1 tbs olive oil
2 tbs. soy sauce
3 cups chicken broth
2 tsp. ground ginger
1-2 habanero chili peppers (minced finely)
Place water on high heat, once at a boil add 1 tbsp of salt and drop pasta. Stir to make sure it doesn’t stick.
Cook the pasta until it is al dente. Once the pasta is done drain and set it aside.
While the pasta is boiling take a saute pan and brown the chicken in 1 tbs of olive oil. After the chicken is cooked through, remove it from the pan and set it aside.
Using the same pan, turn the burner to low and place the peanut butter, soy sauce, ground ginger, peas, and minced pepper to the pan. Have your chicken broth ready. Stir the ingredients until the peanut butter begins to soften. The peanut butter can burn very quickly at this stage, keep an eye on it, if it looks like it’s going to burn add some chicken broth and reduce the heat. Add approximately ½ a cup of chicken broth at a time until the desired consistency is reached.
Once the sauce is ready, add the chicken and pasta back into the pan and stir to coat everything. Serve immediately and enjoy the burn!