Sorry for the dirty chalk board, I didn’t get around to scrubbing it. J
This is one of my favorite dinners. Its not authentic by any stretch but it is a far cry from our standard dinners. Often I make this with a pork roast in the crock pot but the chicken tenders make a great quick meal out of this. The sauce is so versatile as well. Thin it out with a little rice wine vinegar and it’s a killer salad dressing. Serve it as a dipping sauce for the kids with veggies and crackers. I even love it over cooked cauliflower or carrots. Yum!
3-4 Chicken Breasts or 6-8 Chicken Tenders
1 each Red and Yellow bell pepper chopped
¼ onion, chopped
1 bunch Cilantro
Ginger (1 tsp powder or an inch fresh – diced)
2 garlic cloves
Limes (1/4 cup lime juice plus lime wedges for garnish)
1 cup Peanut butter
½ cup Soy Sauce
1-2 tsp Hot Sauce
2 tsp Agave Nectar (or Brown Sugar)
In a large sauce pan, add some oil (olive is my choice) the peppers, onion, ½ the cilantro and chicken, cook on medium heat until cooked thru. If the chicken is frozen, add some broth or water to the pan to help steam it thru.
In a bowl mix the peanut butter, soy sauce, hot sauce, nectar and lime juice.
Once the chicken is cooked, add the ginger and garlic. Stir in ½ the peanut sauce.
Serve over buttered noodles. Garnish with a fresh dollop of sauce, cilantro, lime wedges and some red pepper flakes for the adult plates.
Yum!
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