Peanut Chicken Saute
photo by Bayhill
- Ready In:
- 2 tablespoons creamy peanut butter
- 2 tablespoons apricot preserves
- 2 tablespoons teriyaki sauce
- 2 tablespoons water
- 1 tablespoon canola oil
- 1 1⁄4 lbs boneless skinless chicken breast halves (thin-sliced)
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1 1⁄4 lbs bok choy, cut into 2-inch pieces
- 2 carrots, cut into 1/8-thick slices
- 1⁄3 cup sliced scallion
- 2 cups cooked rice
- Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned. Sprinkle with garlic, salt and pepper flakes. Add bok choy, carrots and scallions; cook until softened. Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.
- Serve over rice.
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Excellent flavors and very easy to make. I was searching for a recipe using chicken breast and bok choy, and came across this one. Since I had all the ingredients on hand (rare for me!), I knew I had to give it a try, and was glad I did. The sauce ingredients work very well together. My daughter told me it tasted like a restaurant meal. I highly recommend this one!
This was so simple to make and tasted divine! Just delicious... All of my kids loved it and it's definitely a keeper for me! (I could not find bok choy, so I did use savoy cabbage as suggested.) The sweetness was perfect paired with the heat fromthe crushed red pepper flakes, and it reminded one of my daughters of her favorite bourbon chicken that she once had at the mall...(?) Thanks for sharing!
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!