This dish started out as a marinade for Asian Peanut Chicken Skewers. The skewers weren’t right for me, but I’m a huge fan of peanut butter so I put together this easier version that looks less elegant, but has been a hit around my house. If you love peanut butter too, be adventurous and give it a try!
1 ½ lbs. boneless, skinless chicken breast, cut to small chunks
¾ c. chunky peanut butter
¾ c. Grey Poupon Deli mustard
3 Tbsp. low sodium soy sauce
Optional: Jasmati Rice, cooked
Mix peanut butter, mustard, and soy sauce in a medium sized bowl. Mix well, then fold in chicken and refrigerate while you prep the rest of your meal. You can also make this ahead and leave it in the refrigerator for a few hours before you’re ready to cook, but I never plan that far ahead.
Spread the mixture in the bottom of a large non-stick skillet and cook over medium heat, turning gently every few minutes. It will look a little weird, but don’t worry it does get better. The idea is to let the peanut butter and mustard crisp but not to let it burn. Cook until chicken is done, about 20 minutes, depending on the size of your pieces.
I serve this over Jasmati rice. The nutty aromatic quality of the rice goes well with the peanut butter. I also serve with a vegetable and salad on the side.
Asian: You could also increase the soy sauce to 4 Tbsp., decrease the peanut butter to ½ c., use a honey mustard instead of the deli mustard, and serve with Chinese vegetables to take this recipe back to its Asian roots.
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Winner of the 2012 Beacon Award for Excellence in Romance for short contemporary romance.