Monday, November 29, 2010

Chicken with Peanut Sauce

1C crunchy peanut butter
1/4 C soy sauce
1/4 C sesame oil
1 large garlic clove, minced
1 T sugar
1/4 C cider vinegar
4 1/2 t oriental hot pepper oil
1 C sour cream
3-4 T milk (as needed)
3 lbs. chicken tenderloins, boneless & skinless (or turkey)

Peanut Sauce: Combine all ingredients except milk & chicken and mix well. Thin sauce with a little milk if necessary to make the consistency of softly whipped cream. Set aside.

Place chicken in freezer bag and pour half the peanut sauce over poultry. Refrigerate for several hours, if serving that day.
If freezing, place reserved peanut sauce in a separate freezer bag and clearly label. Keep bag together in freezer.

Cooking Day:
Thaw chicken and discard marinating peanut sauce. Also thaw bag of reserved peanut sauce. Prepare outdoor grill or indoor broiler. Grill tenderloins over a moderately hot fire for 15 minutes per side or until slicing into middle reveals opaque meat. If broiling, place chicken 6 inches from broiler.
Serve with reserved peanut sauce, brought to room temperature and whisked to a smooth consistency. To serve the sauce hot, heat on low or place in microwave for 1-2 minutes; do not boil.

Note: For a sweeter peanut sauce, more sugar may be added at this point. Or for a spicier sauce, add 1/8-1/4 t. ground cayenne pepper.

Noodles: Bring a pot of water to boiling; remove from heat. Place noodles in water, stir, and let sit 8-10 minutes, stirring occasionally. Drain.

I tossed the noodles with some peanut sauce and served w/chicken tenderloins on top. Hope you guys like it!

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