If there’s one thing I can’t live without in this world, it’s peanut butter. In January I ordered a package of 4 varied peanut butters from PB Loco and devoured them in a matter of months. Single-handedly. Recently, I ordered some almond butter from Naturally Nutty and loved that EVEN MORE. If that’s possible. It’s too bad it’s so expensive. What I really need to do is whip out the food processor and make some myself. Soon. Very soon.

The other day I was paging through the cookbook to end all cookbooks, looking for something to make for dinner that wouldn’t require me to buy many ingredients, and came across this recipe for spicy marinated peanut chicken. Needless to say, I was sold instantaneously. I made the recipe exactly as written, served over an Israeli couscous/orzo medley from Trader Joe’s with some roasted broccoli. It satisfied all of my peanut butter cravings. At least for an hour or two.

I know some people (namely the lovely Donna) wanted me to post about how to make the zeppoles from the 4th of July. I don’t know the exact ratio of ingredients because my cousin makes it largely by intuition, but basically what he does is make a wetter pizza dough which he then drops into a deep fryer handful by handful. He usually makes a few to begin with that we then taste to assess whether any adjustments need to be made to the dough. If the zeppole seem too dense, then more water is added. If they seem too airy, then we add flour. And of course we top them with powdered sugar. To be fair, I think they are always delicious – you can’t go wrong with deep fried dough.
Spicy Marinated Peanut Chicken with Couscous and Broccoli
Serves 2, adapted from Bon Appetit Fast/Easy/Fresh

1 lb skinless boneless chicken breast
3 tbsp reduced sodium soy sauce
2 1/2 tbsp chopped fresh ginger
6 tbsp natural peanut butter
1 tbsp brown sugar
1 tsp sriracha
1/2 cup chicken broth
1 tbsp oil
2 heads broccoli
1/2 cup couscous

1. Preheat oven to 400 degrees. In a small baking pan, add the chicken, 2 tbsp soy sauce, 1 tbsp oil and 1 1/2 tbsp ginger. Marinate for 20 minutes, turning every so often so that both sides of the chicken get flavored. Prep the broccoli by breaking it into pieces, spraying it with cooking spray, putting it on a baking sheet, and sprinkling it with salt. Also get the couscous start it by putting it in a pan with boiling water and then simmering, covered, until the water evaporates.

2. Put the chicken and broccoli in the oven and bake for 15 minutes, turning once. Prepare the sauce by adding all of the remaining ingredients to a small non-stick pan and simmering until the sauce thickens, about 5 minutes.

3. Plate the broccoli, chicken, and couscous, and then pour the peanut sauce over it.

I am submitting this to Presto Pasta Nights, which is being hosted this week by Graziana of Erbe in Cucina.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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20 Responses to Spicy Marinated Peanut Chicken

  1. ttfn300 says:

    sounds delish! did you try the vanilla almond butter? i think that was hands down my fav naturally nutty flavor 🙂 at least that i’ve tried!

  2. I looove peanut chicken, that looks so good. Bookmarking now!

  3. Kristin says:

    oh, yum! just thinking it was time for me to think about dinner. I think I’m making this! 20 days without the grocery store…..

  4. Natashya says:

    I love peanut sauce too. Looks great!

  5. Megan says:

    MMMMMM – peanut butter is my favorite. Even though I can’t use it for cooking/baking, I just eat it straight from the jar. Sometimes with a scoop of Nutella with it.

    Seriously.

  6. Reeni? says:

    I love peanut butter chicken! This looks like a good one for me to try. And zeppole – what a yummy treat!

  7. Donna-FFW says:

    This dinner sounds lovely. I adore peanut sauce. Thanks for the blurb bout the zeppoles. I should just give it a shot. I so enjoy them.

  8. Elra says:

    Joanne, this peanut chicken sounds so good!

  9. Debinhawaii says:

    This looks really good! Makes me want to try it with almond butter too. 😉

  10. That looks like the perfect way to end the day, and you can’t go wrong with peanut butter – yum!

  11. Kristin says:

    You should try the pasta! It took minutes to mix, just flour eggs & salt, 7 minutes to kneed and 2 minutes to cook. With the right recipe, it really was easy! Tell me if you try it.

  12. Joanne, thanks so much for posting this recipe, I LOVE peanut flavor chicken. I usually buy this Thai Peanut sauce that I use almost all the time if I do stir fry, I will be making this in the future for sure!

  13. Pam says:

    Another one to try from THE BOOK. Looks great!

  14. figtree says:

    I will be having this for dinner with much thanks to you!!Looks great. Figtreeapps

  15. Kim says:

    This sounds great. I’m with you on the peanut butter. I love it!! I’ve never tried different flavors though. I’ll have to try that out.

  16. burpandslurp says:

    same here! I can’t live without my PB and AB! Which is why I absolutely ADORE your peanut butter chicken! Oh my!!!

  17. Graziana says:

    I love peanut butter and couscous too… I have to try them together!
    Thank you for sharing this with Presto Pasta Nights!

  18. Ruth says:

    Slurp! I’m drooling over here! Thanks for sharing this one with PResto Pasta Nights. Can’t wait for South Beach Diet Phase II to give it a try (one more week to go…but who’s counting)

  19. Hillary says:

    This looks like such a great dish! I love peanut sauce and peanut butter main courses 🙂 It almost has a Thai twist!

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