While flipping through the pages of my ‘Garden-Fresh Cookbook’, I came across a Thai Chicken Recipe and had to try it. I put together this dinner last-minute and it was fast & easy to make and might I add… definitely worthy of posting! I loved everything about it and will make just a couple of changes the next time I cook it. I plan to: 1. Double the sauce recipe and 2. As per Brian’s request, use a little less peanut butter (though FYI: I thought the amt. of PB was fine and wouldn’t have left any of it out)! I’m trying to please everyone but I knew it was a keeper when everyone cleaned their plates!
1 Tbsp. EVOO
1 lb. Boneless, Chicken Breasts
1 Cup Chicken Broth
2 Tbsp. Honey
1 Tbsp. Soy Sauce
1/4 cup Crunchy Peanut Butter (or Smooth)
1 tsp. Cornstarch
1 tsp. Ground Ginger
4 Scallions, sliced
2 cloves Garlic, minced
1 Red Bell Pepper, diced or cut into strips
In a large saucepan, warm evoo over medium heat.
Add the chicken and cook until it loses its pink color. Remove the chicken and keep warm.
Add the broth, honey, and soy sauce to the pan.
Whisk in the peanut butter, cornstarch, and ginger.
Add the scallions and garlic and cook over low heat, stirring constantly until blended.
Add the red bell pepper and cooked chicken.
Stir to coat and cook until the sauce has thickened.
Serve over white or brown rice!