Recipe by EdsGirlAngie
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.
Top Review by Karen Elizabeth
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
- 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)
Directions See How It's Made
- 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.