Stove Top Smoker Shredded Chicken With Peanut Sauce
Here is a twist on a Chinese restaurant standard, shredded smoked chicken (I prefer thighs, but you can use breasts as well) tossed with crispy snow peas and an Indonesian-style peanut sauce. From the cookbook, "Smokin" Makes 6 first course or 2 main course servings
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INGREDIENTS
Nutrition- 2 1⁄2
- 1⁄4lb snow peas
Peanut Sauce
- 2tablespoons vegetable oil
- 2tablespoons minced peeled fresh ginger
- 2
- 1⁄4teaspoon red pepper flakes
- 1⁄3cup peanut butter
- 1tablespoon soy sauce
- 1
- 1teaspoon sugar
- 4
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DIRECTIONS
- Smoke the chicken (see related recipe) and cool to room temperature. When cool, shred the chicken coarsely into pieces about 1/4-inch wide and 2-inches long. If using thighs, discard the fat and cartilage as you go.
- Meanwhile, heat a medium saucepan of salted water to a boil. Add the snow peas and cook until just bright green, about 15 seconds. Drain and rinse snow peas under cold water until completely cooled. Drain horoughly and cut them lengthwise into 1/4-inch strips.
- To make the Peanut Sauce, heat the vegetable oil in a heavy medium skillet over medium heat.
- Stir in the ginger, garlic, and red pepper flakes. Cook, shaking the pan gently, just until you can smell the garlic, but before it browns. (You'll smell the ginger first) Scrape the seasoned oil into the bowl of a food processor fitted with the metal blade. Add the peanut butter, 2 tablespoons water, soy sauce, vinegar, and sugar and process until you have a fairly smooth sauce. Check the seasoning and add more of any of the sauce ingredients you like. Scrape the sauce into a medium bowl.
- Add the chicken and snow peas and toss together gently until all the ingredients are lightly covered with the sauce. The sauce should be thin and creamy enough to lightly coat the ingredients; if not add warm water one tablespoon at a time. Serve the salad on a bed of the shredded lettuce, either on individual plates or a large platter.
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