January 24th, 2009

Bruce, Caroline

Peanut Butter Chicken

I'm incredibly forgetful, and for that I apologize. Back in November when I made this recipe for Bruce, I was asked if I could post the recipe, and of course it never happened. So, here it is now. I used about 2 pounds of boneless, skinless chicken breast cut into bite-size pieces, and that seemed to work really well.

Peanut Butter Chicken

2 heaping spoons of peanut butter (smooth is best)

2cups of milk or cream (cream is better)

1/3 cup brown sugar

Chinese chili sauce to taste.

Put the peanut butter in a bowl and add the cream. Heat in the microwave for about 1 minute.

Mix well heat again if needed.

Add the brown sugar and the Chinese chili sauce and blend.

The consistency should be like melted ice cream.

Pour over chicken pieces and cook for 45-60 minutes on 350 Degrees.

Serve over rice.

Bonne Appétit!
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