Prep 10 mins
Cook 20 mins
I don't recall where I got this but it's a family favorite that we make often! We generally use a mix of white and dark meat so use your preference. All ingredients can be adjusted to taste. Fish oil can be omitted but it really adds to the flavor! I highly recommend adding the peanut butter a little at a time and tasting the sauce with each addition as some may like more or less peanut butter flavor. Rotel is a great substitution for the diced tomatoes if your family likes it. I've quadrupled the recipe with great results for large gatherings and you can easily scale back the chicken and add more onions and mushrooms to make this even more budget friendly. Leftovers freeze well and reheat easily in the microwave. This also works well in the crockpot by throwing in everything except the peanut butter (and rice or noodles) and cooking till the chicken is done. Mix in the peanut butter just before serving (it may work fine going in with everything else but I haven't tried it for fear of a burnt peanut flavor).
- 1 tablespoon oil
- 1 lb boneless skinless chicken, cut in bite sized pieces
- 1 large onion, chopped
- 1 (8 ounce) can mushrooms, drained
- 1⁄8 teaspoon red pepper flakes
- salt (to taste)
- pepper (to taste)
- 3⁄4 cup chicken stock
- 1 (15 ounce) can diced tomatoes, with juice
- 1 tablespoon fish sauce
- 1⁄3 cup creamy peanut butter
- cooked rice or egg noodles
- Heat oil in pan over medium heat and add chicken, cooking till it turns white.
- Add onion, mushrooms, red pepper flakes, salt, and pepper and stir constantly till onions are translucent.
- Add chicken stock, tomatoes (with juice), and fish sauce. Simmer approximately 10 minutes or till chicken is done.
- Stir in peanut butter.
- Serve over cooked rice or egg noodles.