Wednesday, November 19, 2008

Chicken w/ Hot Peanut Sauce

Chicken w/ Hot Peanut Sauce
From the Kitchen of: Dee Villacres

makes 2 serving

1 1/2 tsp peanut oil
1 1/2 tsp each minced fresh garlic
and minced pared ginger root
(actually I just use the kind in the jar)
1/2 cup prepared chicken broth or I use the better
than bullion veggie broth
2 tbls dry sherry
3 tbls smooth or crunchy peanut butter
3 tsp each soy sauce and rice wine vinegar
1 tsp sesame oil
dash each ground and crushed red pepper
4 ounces skinned and boned cooked chicken breast, thinly sliced
2 cup cooked vermicelli
1 1/2 tsp minced scallion (green onion)

In small saucepan heat peanut oit over high heat; add galic and ginger root
and saute briefly, about 30 seconds. Add remaining ingredients except chicken, vermicilli, and scallion, and bring to a boil. Reducee heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.

I also use over chicken wings or as a dip w/ chicken skewers...enjoy!

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