My recipes come from a variety of places. Some of my baking comes from my mom, but I have to admit that I’ve never picked up a recipe from my dad before. Until now, anyway.
He made us a great dinner a couple weeks ago, and we all loved it. Except ok for the wee ones who loved the first bite then decided it was too spicy. Altering it at home was easy enough, and they are now hooked. Yum!
4 large chicken breasts, cut into bite sized chunks
1/2 c creamy peanut butter (I use the organic, no sugar added one)
2 T soy sauce
1/2 c chicken stock
1/3 c teriyaki sauce
1/2 red onion
1 T olive oil
1 c sugar snap peas
Place the peanut butter, soy sauce, chicken stock, and teriyaki sauce in a bowl and mix it together. Especially if you’re me and have your peanut butter in the fridge to keep it from separating, it may not look very pretty right about now.
Cut the onion into a small dice. Place it into a pan with the olive oil and saute until softened. Add the chicken and continue to cook until the chicken is no longer pink on the outside.
Add the peanut butter sauce, and turn it down to a simmer. Let it cook, stirring periodically, for twenty to thirty minutes. At the very end, add the sugar snap peas (and water chestnuts, if you have them). Stir until the veggies are warmed through, then serve over rice.
Ok, so we didn’t have the peas this time around. Hush. It was still good.
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