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Quick, Easy and Delicious--Peanut Butter Chicken
6 Common Ingredients, Fast and Easy
I made this recipe up in the early 1990's. People would always say, "Yuck! Peanut butter and chicken". Until they tasted it, that is. One taste and they would beg for the recipe. Many people after they taste it call it a "Thai" chicken. Maybe I should change it's name. Even now people say, "yuck! Peanut butter and chicken". But I once had a co-worker call me from Germany to ask for this recipe.
This is a wonderful dish to make when you have some unexpected company. There is minimal prep time and the results are loved by both adults and children. All you do is put the chicken in a pan, mix the other ingredients together, pour over the chicken and put it in the oven.
Yes, It's That Easy!
This dish is so easy to make that you will have time to pick up the house, shower and dress for dinner before that unexpected company arrives. The results are fabulous. I always make this with rice and a salad or vegetable. Your company (or family) will think you slaved for hours to make something that tastes so good!
My son insists on having this dish for his birthday every year. I have made it for potlucks and it is always a favorite. I cube the chicken when I make it for potlucks. You can make it and put it in a crockpot on low to keep it warm. Just remember to stir it at least every hour.
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- 1 1/3 Cups Fat-Free Italian Dressing, Your Favorite Kind
- 6 Tablespoons Sugar
- 6 Tablespoons Peanut Butter, Creamy or Chunky
- 2 Tablespoons Soy Sauce
- 1/4 to 1 teaspoon Crushed Red Pepper, To Taste
- 4 each Boneless Skinless Chicken Breasts, or Thighs
- Preheat oven to 350 degrees
- Put the chicken in a 9 x 13 baking pan.
- Mix first 5 ingredients together. Mix well to make a smooth sauce.
- Pour the sauce over the chicken.
- Cover and bake for 45 minutes.
The reason I use fat-free italian dressing is because there is a lot of fat in peanut butter.
The amount of crushed red pepper you add will depend on how spicy you like your food. I usually use the full teaspoon, and my children love it. When they were younger they would complain about it being too spicy if I put more than 1/2 teaspoon in.
You can make this with frozen chicken breast also, just increase the baking time to 1 hour.
You can substitute a pound of tofu for the chicken.
You can mix the sauce with cooked rice to make a tasty side dish.
© 2009 Kari Poulsen