Peanut Butter Chicken with Strawberry Lavender Sauce
6 to 8
25 to 30 Minutes
Products Used In This Recipe
About This Recipe
Who likes PB&J? If you can't have peanuts use your favorite nut butter. Try our fascination with those flavor used with a twist. Add our strawberry sauce with a little heat and you are in for a treat. Quick & easy, just like America's favorite sandwich. Our recipe for peanut butter chicken with a little heat is as tasty as you would expect. Add our strawberry sauce and you have moved to another level of flavors. You have to try this!
6-8 (about 1 1/2 pounds) servings of skinless & boneless chicken breast
2 T oil
3/4 C Peanut Butter
1-2 T Soy Sauce = Add 1 T then, taste, add more, if desired
1 T Minced Garlic Clove
1/3 C Chicken Stock
Strawberry Lavender Sauce:
1/4 C TVF Strawberry Lavender Preserves
1 T Balsamic vinegar = Add 1 T then, taste, add more, if desired
1 T Capsaicin Sensation, Jalapeno Marinade = Add 1 T then, taste, add more, if desired.
Heat a large casr-iron skillet on medium heat. Add 2 tablespoons of oil to skillet. Use 6 to 8 skinless, boneless chicken breast halves (about 1 1/4 pounds). Roast, uncovered, for 15 minutes, turn to other side and continue to cook for another 10 minutes or until the chicken is cooked through.
As the chicken cooks put the rest of the ingredients for the chicken marinade in a bowl and mix well. Use an immersion blender, if you have one, to mix the ingredients until smooth.
Spoon mixture over one side of the chicken, put the chicken, peanut butter side down, and cook on high for 45 seconds. Repeat with second side until chickrn is covered.
For the Sauce: Mix TVF Strawberry Lavender Preserves, TVF Caspaian Sensation and balsamic vinegar until thoroughly blended. This works well with an immersion blender.
Serve: Spoon strawberry sauce over chicken or use as a dipping sauce. Serve with a bed of rice and vegetables.