SPICY PEANUT BUTTER CHICKEN

SPICY PEANUT BUTTER CHICKEN image

Number Of Ingredients 16

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¾ cup chicken stock
½ cup The Heat Is On peanut butter
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon canola oil
2 pounds chicken breast, skinless boneless
2 cloves garlic, finely minced
2 tablespoons grated ginger
2 carrots, julienned or thinly sliced
1 can (398ml) baby corn, cut into bite-sized pieces
1 cup sugarsnap peas
1 red pepper, thinly sliced
¼ cup thinly sliced green onion
¼ cup chopped peanuts
*1 tablespoon water
*1 tablespoon corn starch

Steps:

1. In a small bowl, combine stock, peanut butter, soy sauce, and rice wine vinegar until smooth. 2. Pour ¾ of the mixture into plastic bag. Add chicken to bag. Marinade for 4 hours or overnight. 3. Add water and cornstarch to small bowl. Stir until smooth. Blend with remaining sauce. Set aside (chilled) while chicken marinades. 4. Grill the chicken. Baste with remaining sauce. 5. In a wok or large heavy-bottomed skillet, heat oil over high heat. Add the remaining ¼ of the peanut butter sauce, garlic and ginger, and cook for about 5 minutes. Add the carrots, baby corn, snap peas and red pepper, and cook for 3-5 minutes longer, or until vegetables are tender-crisp. 6. Serve immediately. Sprinkle green onions and peanuts as garnish.