Creamy Peanut Butter CHICKEN
About 1 lb. boneless, skinless chicken tenderloins (or breasts, cut up)
1TB butter…………………………………………1 TB extra-virgin olive oil
1/2 tsp. ginger……………………………………..1/4 tsp. curry powder
1/2 red bell pepper or 3-4 mini sweet red peppers, seeded and thinly sliced
3 tsp. crushed or minced garlic……………….....3/4 cup chicken stock or water
1/3 cup creamy peanut butter…………………..2 tsp. rice vinegar
1 tsp. Kosher salt…………………………………1/2 tsp. black pepper
2-3 green onions, chopped
OPTIONAL: 1-2 tsp. crushed or cracked red pepper, sprinkled on top before serving
My notes: (1) I didn't have any green onions, so substituted diced white onion and some chopped fresh parsley for color) * (2) the amount of salt depends on the sodium in your chicken stock; definitely add salt if using water
White rice (prepared per package instructions). You can even substitute some chicken stock for half of the water, if you want.
***
Heat a large skillet with the olive oil and butter over medium-high heat. Add chicken to the skillet and sear for 5-10 minutes, browning on both sides. Reduce heat to medium-low ~ add red peppers and garlic to the skillet. Simmer for another 5 minutes. (Be careful not to scorch the garlic)
In a bowl, whisk together the chicken stock, peanut butter, salt, black pepper, rice vinegar, ginger, and curry. Pour sauce into skillet with the chicken. Bring to a boil over medium-high heat, then reduce heat to low and let simmer for about 5-10 minutes. Sprinkle green onions over top before serving (or fresh chopped parsley, if you don't have green onions).
Serves 2-3 (you can stretch this by making more white rice to put it over)
TO MAKE AHEAD and REHEAT in microwave later: Put the rice into a covered casserole dish, with the Peanut Chicken on top. When you're ready to reheat it, add about 1/4 cup water around the edges of the dish (to re-fluff the rice while it's heating). Cover and reheat for about 5-6 minutes or until hot.