Peanut Sauce

I had a craving for peanut sauce today.  It’s the second one I’ve had in the last few days.  I must be lacking whatever nutrient is in peanuts, because I can’t get peanut butter out of my mind.  Being that tomorrow is payday and we’ve already blown the fun money on Thai food last Saturday, I decided to attempt it again myself.  I have attempted peanut sauce in the past, but it never came out right.  I am pleased to report that I finally nailed it.

I served the peanut sauce with diced chicken breast and broccoli over rice noodles (not pictured).  It was phenomenal, if I do say so myself.  (And the rate at which it was eaten by the husband is a good indicator that I’m right.)

Peanut Sauce with Chicken & Broccoli

(Loosely adapted from Williams-Sonoma)

Ingredients:

  • 1 can coconut milk
  • 1/2 cup peanut butter (I used fresh ground)
  • 1 green onion, minced
  • 2 garlic cloves, minced
  • Juice of 1 small lime
  • 1 Tbs. soy sauce
  • 1 tsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin (Optional for Liisa)
  • 1 tsp. fresh ginger, grated
  • Red chili flakes to taste
  • 4 – 6 chicken tenderloins
  • 2 cups chopped broccoli
Place all ingredients in a small sauce pan.  Set to medium low heat.  Whisk to combine.  Cook until desired temperature and consistency is reached, whisking often to keep sauce from burning.
Meanwhile, cook chicken tenderloins in oil until done.  Remove from pan.  Add broccoli and saute until heated thru.  Chop chicken and add back to pan.  Pour peanut sauce over broccoli and chicken and simmer until everything is the same temperature.
Serve over rice or noodles as desired.  Makes approx. 4 servings.
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