Don’t ask about my post naming inspiration….it’s been a long weekend.
But, if you’ve been reading this blog for awhile, you know I have a strong love affair with peanut butter (aka peanutbuttahhhh). I really don’t care what form it comes in – crunchy, creamy, natural, no-stir, salted…I’m game.
So, when we got home late after a concert on Saturday and I was given brown rice and chicken – I immediately thought, peanut sauce!!! (BOOM) Conversation went a little like this:
“I have brown rice some chicken, what can we do with that?”
“Do you have soy sauce?”
While that night’s version wasn’t quite blog worthy, it was quite delicious. As the neurotic cook that I am, I kept thinking about ways to make it better. Something that would be worth sharing
Here’s what I came up with!
Peanut Buttah Chicken
- 1/2 yellow and green pepper, diced
- 1 large chicken breast, baked and diced
- 1/4 cup creamy peanut butter
- 2 – 4 TBSP soy sauce (depending on how much saltiness you like)
- 1 – 3 tsp chili sauce (depending on how spicy you like it)
- 1 – 4 TBSP water
- 1 TBSP coconut oil
- 2 tsp sesame seeds, toasted
- brown rice, cooked
In a large skillet, melt coconut oil on medium high heat. Add in diced peppers. Sauté for 5 – 10 minutes or until peppers are tender.
Add in chicken, turn down to medium low heat. Add soy sauce, peanut butter, and chili sauce. If sauce seems thick, add water until to desired consistency. (It should be pretty thick and coat the chicken and peppers.)
Serve over brown rice and top with toasted sesame seeds and a drizzle of chili sauce if desired.
I can already tell you that this is going to be a staple in the Eat on the Run kitchen.
I’m so glad we had to rack up some creativity post summer concert. Otherwise, this would not have come to life.
Everyone needs a good muse. Thumbs up to that.
Have you ever come up with a great meal with limited supplies?