Peanut Sauce Stewed Chicken
Do you love Thai peanut sauce? Wouldn't it be wonderful on almost everything, especially a slow cooked stewed chicken? The answer is yes, yes it would, and yes it was. I bought a jarred version online but after tasting the overly sweet and slight off-taste, I decided I could do better and made my own version. This is an incredibly, instantly rewarding effort that you should try today, whether it be on noodles, as a dipping sauce or over a rice bowl.
I get the fear trying to create Asian cuisine due to lack of culinary confidence. It feels too mysterious to tackle with my mere mortal powers. I've always believed Asian food should be left to the professionals. Which for this sauce is silly, especially as it uses common everyday elements. This isn't the next level coconut milk, red curry paste type, it's more for beginners. I made it first by taste and then researched recipes that were basically the same ingredient list.
- Peanut Butter 1/2 cup (I used crunchy, most advise creamy)
- water 1/3 cup
- Soy Sauce
- Sesame Oil
- Garlic Chili Paste (big dollop)
- Ginger
- Garlic
- Rice Vinegar or lime (splash)
- Honey (a squeeze)
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