I’ve gotten to that point in my week where my refrigerator and pantry are nearly bare but I can’t quite afford to go grocery shopping. So I’ve been trying to making what I have go longer.
Fortunately, I have about two pounds of chicken breast tenders. So I’ve been looking dumbly at my condiments and whatnot trying to figure out how I can break it up into two dishes that aren’t bland.
I had a rather successful time making peanut sauce from scratch the other day so I decided I would attempt to make a peanut chicken thingy.
Sriracha Peanut Sauce
First, I created my peanut sauce. This was relatively easy to do consisting of only three ingredients:
1 cup Natural Peanut Butter
1 tablespoon sriracha
Quarter cup coconut oil
Add all three into a pan, stir on low for about fifteen minutes or until smooth. Set aside.
I put this away in my refrigerator. Now, because I used coconut oil it may thicken in the frig, so when you take it out, just heat it up a bit on the stove top or microwave.
With that sauce made, I turned my attention to the main dish.
Sriracha Peanut Chicken
1 cup of natural peanut butter
1-2 teaspoons of red curry paste
quarter cup of coconut oil
1 tablespoon sriracha (or to taste)
1 pound of chicken breast tenders/chicken breast cut into cubes
Heat your pan on low. Add coconut oil and red curry paste and stir until mixed. Add peanut butter in stages and stir. You might want to increase the heat slightly (depending on your stove) but I wouldn’t go much over the low setting which should be enough to make the sauce creamy. Once smooth and creamy, add the chicken cubes. Stir the chicken in the sauce to make sure its as covered as possible. Cover the pan and let the chicken cook. Check on it occasionally and stir so that the sauce doesn’t burn to the pan. I also added about a half cup of water once the sauce started to thicken around the chicken just to keep it relatively smooth rather than gloppy.
Cook for 30 minutes or until chicken is cooked through. Serve on rice with the peanut sauce.