My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Wednesday, August 4, 2010

Thai Spicy Peanut Chicken

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
-J.R.R. Tolkien (1892-1973)

This recipe was actually the second post I ever did, 98 back and almost a year ago.  The original post didn't even include a photo.

I had a lot to learn.

Back then, my cousin left me a message:

"Um, you might want to include photos of the food on your blog."

Really... Interesting concept.

I would very quickly find out that it's all about the photo.  Which is why I'm reposting this recipe.  This dinner is in the top 10 list of most requested by my kids.   Curtis has been away since Christmas, will only be home for a week, and wanted this chicken, so I made it last night and remembered to get a photo!   In the original post, he had just gotten home from college and requested it then too.

When originally published, I probably had 2 followers, both of which most likely dismissed it because there was no photo.  This is way too good to relegated to Newbie Blog Mistake Obscurity.

Spicy Thai Peanut Chicken

1/4 cup vegetable oil
2 tablespoons soy sauce
1/3 cup peanut butter
1 dash hot sauce (optional)
1 teaspoon garlic chili sauce (optional)
1 1/2 teaspoons McCormick Montreal Steak Seasoning (careful...too much will make it salty...add to taste)
1 teaspoon honey
1 pound of boneless chicken cutlets

If you buy whole boneless chicken breasts, either pound them thin, or split them with a sharp knife.
In a small saucepan, place the first 7 ingredients, and heat on medium, stirring until the peanut butter melts.
Remove from heat.  This sauce will be thick.

Place boneless chicken cutlets in a pie pan.  Reserve 1/4 cup of sauce and set aside.  Pour the rest over the chicken and using a spatual, spread all over, turning chicken and flipping pieces to coat both sides. 

Grill chicken 3-4 minutes until it starts turning white around the edges.  Flip pieces and baste on the reserved sauce. Shut lid on grill and cook a few more minutes until chicken is done.  This time will vary based on the thickness of the cutlets and the temperature of your grill, but generally 3-5 minutes.

Serves 4.

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