Prep 45 mins
Cook 40 mins
This peanut sauce from The Pink Adobe is delicious, unusual and quick. Flavored with molasses, mustard and beer, it was originally created for chicken wings, but I use chicken strips instead, and I like to add more chili powder than the recipe calls for. Prep time is the time cooking the sauce; cook time is the actual cooking time.
- 1 1⁄2 lbs chicken breasts, cut into strips
- 6 ounces bottles beer
- 4 tablespoons molasses
- 2 tablespoons creamy peanut butter
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon chili powder (I prefer a little more)
- Whisk together peanut sauce ingredients in a small saucepan and cook over low heat until thickened, about 30 to 45 minutes.
- Preheat oven to 400 degrees F.
- Place chicken strips in a baking dish, salt lightly, and pour sauce over.
- Stir around to coat each piece, then bake uncovered for 30 minutes.
- Turn oven heat up to 450 degrees F and bake for about 10 more minutes.
- Serve garnished with lemon slices, if you wish.
MMhmm! Unusual, and so easy to put together, I really enjoyed this. It was just a little on the sweet side for me, I would up the chilli/red pepper flakes another time, but DH really enjoyed the sweetness. Beautifully creamy sauce -- I didnt really pick up the lemon, so maybe I would need to up that a bit too. The chicken was beautifully tender. I served this with noodles, I think I might have preferred rice, next time!!! Very nice dish, Thank you! made for Food Friends And Fun, Think Pink 2014