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Look What I Made: Indonesian Peanut Chicken


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For my birthday, my grandma gave me the Taste of Home Healthy Living cookbook. I love me some Taste of Home, so I was pretty stoked to start going through it to find recipes. This one is really easy, but it's also really spicy. I'm not totally sure how to cut down the spice, since the chili sauce it calls for is a large part of the overall sauce. Maybe by using a mild wing sauce instead? I'm not sure.
Even though I had to have two glasses of milk to eat it, the results of the recipe were pretty good.

Indonesian Peanut Chicken:
1-1/2 lbs. boneless skinless chicken breasts, cubed (I just used one and it was fine-not too much extra sauce or anything)
1/3 c. chopped onion
1/3 c. water
1/4 c. creamy peanut butter (they recommend reduced fat, but I used the creamy Skippy Natural I had on hand)
3 Tbsp. chili sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
brown rice
ToH also recommends 6 Tbsp salted peanuts and 6 Tbsp. chopped sweet red pepper for garnish, but I didn't have these on hand so I just left them out.

Place chicken in a slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, pepper, and cayenne. Pour over chicken. Cover and cook on low for 4-6 hours, until chicken is tender.
Shred the chicken. Serve over brown rice. Sprinkle with peanuts and peppers if desired.

EAT. Put out the fire with milk!


Looks great! I think we'll give it a try during chicken season!

This recipe sounds delicious! I bet you could just put in 1 Tbsp of chili sauce if you like, and instead of using cayenne pepper, try paprika (either sweet or hot, depending on what you prefer).

I have a recipe for Spicy Peanut Noodles which uses chili oil instead of chili sauce, and if I want to make it less spicy, I cut down the chili oil with no effect on the overall recipe.

Tomorrow night, chicken enchiladas from your Mom's recipe are on the menu again! Since I can't seem to find cream of chicken soup here, I'm planning to make a modified white sauce with chicken broth and cream. Last time I made them I bought a packet that made a cream sauce which worked well, but I want to try something a little different.

Oo, modified white sauce in the enchiladas sounds good! You'll have to let me know how they turn out! I'm glad my mom's recipe is seeing some popularity in Germany these days!

Thank you for the suggestions on the sauce for the peanut chicken. Maybe I will cut down on the sriracha the next time I give it a try.

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