This is adapted from a Pioneer Woman recipe. I love the sharpness of the limes and the crunch of the peanut butter. Almost heaven on a plate!
2 whole boneless, skinless chicken breasts, cut into strips/bite-sized pieces
Marinade:
1 Tbsp rice wine vinegar
1/4 C soy sauce
1 tsp sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp fresh ginger, grated
2 Tbsp brown sugar
1 tsp flour
2 T honey
Peanut oil (for frying)
Peanut Sauce:
1/2 C crunchy peanut butter
3 Tbsp soy sauce
3 Tbsp honey
1/2 tsp hot chili oil
1 tsp red pepper flakes (optional)
juice of 2 Limes
water, as needed for to get the right consistency
Salad fixings:
Romaine lettuce leaves, roughly chopped
2 carrots, julienned
1/2 cucumber, peeled and sliced
1 red pepper, sliced
1 green pepper, sliced
baby spinach leaves
1/2 red onion, thinly sliced
4 scallions, chopped
bamboo shoots
cilantro, roughly chopped
peanuts
salt and pepper to taste
Basmati rice or Asian noodles
In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar (Bowl 1).
Pour off half of the marinade into a separate bowl (Bowl 2).
Add the chicken pieces and put them into Bowl 1. Add the squeezed limes and allow to marinade for several hours or overnight.
In Bowl 2, stir the flour and honey, and set aside.
Add a few tablespoons of peanut oil to a heavy skillet, and when it’s hot, add the chicken strips in a single layer (Bowl 1).
Allow to cook for or few minutes, until the chicken is cooked through for about 4 minutes.
Lower the heat, then add the marinade from Bowl 2.
Stir until the sauce begins to thicken. Cook over low heat for a few mintes, and then allow to cool.
Peanut Sauce: Mix all the peanut sauce ingredients, adding a little water to get a semi-runny consistency. Check for seasoning.
To serve:
Carefully divide the salad fixings between two plates. Add the chicken pieces and top with the cilantro.
Pour on some peanut sauce, and scatter some peanuts over the top.
Serve with Asian noodles or a portion of Basmati rice.
These are super tasty peanut butter cookies! The recipe is based on one from the Peanut Butter & Co. Cookbook.
2 1/2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cups crunchy peanut butter
1 cup unsalted butter
1 tsp vanilla essence
3/4 cup granulated sugar
3/4 cup light brown sugar (dark brown is fine too)
2 large eggs
Preheat the oven to 350°.
In a large mixing bowl, sift the flour, baking powder, baking soda and salt and set aside.
Then using an electric mixer, mix together the peanut butter, butter and vanilla. Then add the both sugars and mix until they're well blended. Add the eggs, one at a time and continue mixing.
Then with the mixer on a low speed, add the the dry ingredients a little at a time until the ingredients are combined.
Using an ice-cream scoop make 1 1/2 inch scoops and place them about 3 inches apart on a cookie sheet. Gently press down on each ball of dough, and if you like make a criss-cross pattern with a fork.
Bake for about 12-14 minutes. Allow them to cool, and then enjoy one or two with a nice big glass of milk! What can be better than that?!
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