My little family has reluctantly embraced my mostly-vegetarian ways. They don’t complain about it, they like healthy food, and they are usually pretty grateful for meals on the table. However, the odd time I cook something with meat, you would think it was…well…Christmas. They are PRETTY excited about it. Poor children, forced to live without meat. Ha! Of all my meat dishes, this one is always the biggest hit. I bust it out for company. Last night, no company other than my favorite company: two little girls and one Sexy Husband. The great thing about this recipe is that I pretty much ALWAYS have all these ingredients in my house, except the chicken.
(note: There is no need to actually measure out most of this stuff. I’ve had a little more or a little less of all ingredients and it turns out great every time!)
1/2 cup olive oil
1/2 cup soy sauce
1 cup peanut butter(not sweetened or salted, just straight up peanuts)
1/2 large sweet onion
1 garlic clove, minced
1 tbs brown sugar
1 tbs minced ginger(optional)
fresh cilantro(I use a LOT)
1 can sliced water chestnuts
4 raw chicken breasts sliced into 2 inch pieces
Directions: Mix all ingredients together except the chicken. It takes a bit of stirring to get it combined into a sauce. Place chicken pieces in and cover with sauce. Marinade or little or as long as you like. Bake at 350 for about 35 minutes or until chicken is cooked through. You can leave chicken breasts whole if you prefer, or chop them up quite small. Up to you. The chicken pairs beautifully with wild rice, but is utterly delicious with barley!