Saturday, February 5, 2011

Spicy Peanut Chicken

My husband and I love spicy food.   We also like to make Chinese take out style food at home.  It's nice to make the sauce from scratch and control how spicy, sweet or salty it is. 


1 1/2 lbs of boneless skinless chicken            3.33
      (I uses chicken thighs this time)
1 green pepper chopped                                    .60
2 bunches green onions sliced                        1.00
1 lb of frozen sugar snap peas                        2.36
8 oz can sliced water chestnuts                        .72
1/3 C creamy peanut butter                             .40
4 Tbsp soy sauce                                                .40
1/2 C chicken broth                                            .30
2 tsp Sriracha sauce                                           .20
     (or substitute hot sauce or red pepper flakes)
2 tsp dried ginger powder                                 .30
2 tsp dried garlic powder                                   .10
1 C salted peanuts                                               .50


Chop the chicken into 1" pieces and brown in a large saucepan in 2 tsp of oil.  Remove and drain.  Add the veggies (green pepper, green onions, sugar snap peas) to the pan and saute over medium heat for two minutes.  Add the peanut butter, soy sauce, chicken broth, Sriracha sauce, ginger powder and garlic powder.  Mix well.  Once heated through add the chicken and drained water chestnuts and stir well.  Make sure you taste the sauce and add more Sriracha sauce (or hot sauce) to desired level of spice for your family.

Serve over hot steamed rice and sprinkle with salted peanuts. 

Put half the mixture into a 2 qt freezer container and freeze.  Thaw and heat through over medium heat when ready to eat.  Serve with rice and peanuts.  I made two meals for  $5.11 plus the cost of rice.  You can make this meal with any combination of veggies, fresh or frozen.  Edamame and broccoli would go well in this dish. 

Christie aka Keeza