After reading the title, you might be thinking, "What the HECK? That sounds gross." First, before you run away, let's consider the following things:
1. Chicken = good
2. Peanut butter = good (unless you're allergic!)
Ergo, chicken + peanut butter = promisingly yummy food.
This is a recipe that I actually made for the first time as a newlywed. We were both broke college students and I wanted to make something incredible out of cheap ingredients to make us feel a little less broke. :)
It turned out fantastic! Don't you love it when that happens?
Anyhow, I had completely forgotten about making this (shame on me!) until last week when I was looking in my fridge and trying to figure out what to make for dinner and suddenly a light bulb went off in my head and I remembered the crazy experiment that went oh-so-good.
Okay, so in a large bowl, combine peanut butter (you can use smooth or chunky...your preference), soy sauce and honey.
Add in some spice with 1/4 tsp. ground ginger, 1/2 tsp. dried oregano and a dash of ground red pepper.
Whisk to combine. If you need to you can nuke it in the microwave for 30 seconds to get the peanut butter to loosen up.
Add in 2 lbs. of chopped up chicken thighs or breasts.
Toss. Place in the fridge and allow it to marinade for 30 minutes.
Pour a couple tbsp. of vegetable oil into a skillet. Heat over medium heat. Add marinated chicken.
Btw, I love my enameled cast-iron skillet. Best $22 I ever spent at Sam's Club.
Cook for 5-8 minutes per side. The chicken should get nice and crispy golden.
As soon as the chicken is cooked through, add in chopped bell pepper. Saute together for 1 minute. Using a slotted spoon, remove chicken and bell pepper from skillet.
Slice up two green onions, sprinkle on top of chicken. Serve chicken over rice or soba noodles.
Peanut Butter Chicken (printable recipe)
3 tbsp. peanut butter (creamy or crunchy)
1/4 c. soy sauce
1 tbsp. honey
1/4 tsp. ground ginger
1/2 tsp. dried oregano
Dash ground cayenne pepper
2 lbs. chicken, thighs or breasts, sliced into 1" chunks
1 bell pepper, seeded and chopped
2 green onions, sliced
In a large bowl combine peanut butter, soy sauce, honey, ginger, oregano and cayenne pepper. Whisk to combine; heating for 30 seconds in the microwave if the peanut butter needs to soften slightly.
Add chicken to peanut butter marinade. Toss to evenly coat all the chicken pieces. Refrigerate for 30 minutes.
Pour a couple tbsp. vegetable oil in a skillet. Heat over medium heat. Add chicken to hot skillet. Cook for 5-8 minutes on each side, allowing the chicken to get crispy and brown. As soon as the chicken is cooked through, add bell pepper. Saute together for one minute.
Using a slotted spoon, remove chicken and bell pepper. Add sliced green onions over the top. Serve chicken on rice or cooked soba noodles.